This fantastic Mediterranean pasta recipe is garnished with feta cheese, toasted almonds, basil and a dash of lemon.
Mediterranean Pasta Salad with Lemon Vinaigrette
Almond
Main DishPastaSaladSide Dish
prep
20
minscook
10
minsmake
6
servingsDressing
3 tablespoons
lemon juice
3 tablespoons
water
1 tablespoon
dried parsley
1/3 cup
olive oil
Salad
2-1/2 cups
uncooked shell pasta
1/2 pound
boneless skinless chicken breast
6 tablespoons
lemon juice, divided
1/4 teaspoon
ground black pepper
1/4 teaspoon
kosher salt
2 tablespoons
olive oil
1/2 medium
red onion, thinly sliced
1 cup
cherry tomatoes, quartered
1 cup
fresh spinach, chopped
3/4 cup
pitted kalamata olives, halved
2/3 cup
Fisher® Slivered Almonds, toasted
1/2 cup
(2 ounces) crumbled feta cheese
1 tablespoon
chopped fresh basil
Food Safety Instruction
DIRECTIONS
- For Dressing: Whisk lemon juice, water and parsley in small bowl. Gradually whisk in oil until well blended. Season to taste with salt and black pepper.
- For Salad: Cook pasta as directed on package; drain. Rinse with cold water.
- Meanwhile, combine chicken, 4 tablespoons lemon juice, salt and pepper in small bowl. Heat oil in skillet on medium-high heat. Add chicken to skillet; discard marinade. Cook 6-8 minutes or until internal temperature reaches 165°F, turning occasionally. Cool slightly before cutting into bite-size pieces.
- Combine cooked pasta, onion, tomatoes, spinach, olives and chicken in large bowl. Add Dressing; toss to combine. Top with Fisher® Almonds, cheese, basil and remaining 2 tablespoons lemon juice.
PRODUCT USED
Tips
To toast almonds, spread onto ungreased baking sheet. Bake in 350°F oven for 10-15 minutes or until golden brown, stirring occasionally.
