Recipes
Mediterranean Pasta Salad with Toasted Almond Vinaigrette
- Yield: 6 Servings
- Prep Time: N/A
- Cook Time: N/A
- This fantastic Mediterranean pasta recipe is garnished with feta cheese, toasted almonds, basil and a dash of lemon.
Ingredients
- 2/3 cup Fisher® Chef’s Naturals Slivered Almonds, toasted
- 2 1/2 cups uncooked shell shaped pasta
- 2 boneless, skinless chicken breasts (about 4 ounces each)
- 6 tablespoons lemon juice, divided
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 1/2 medium red onion, thinly sliced
- 1 cup cherry tomatoes, quarted
- 1 cup fresh spinach, chopped
- 3/4 cup kalamata olives, pitted and halved
- 2 ounces (1/2 cup) feta cheese, crumbled
- 1 tablespoon fresh basil, chopped
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Dressing:
- 3 tablespoons lemon juice
- 3 tablespoons water
- 1 tablespoon dried parsley flakes
- 1/3 cup olive oil
- salt and ground black pepper, optional
Directions
- Preheat oven to 350°F. Spread almonds in one layer on ungreased shallow baking pan. Bake for 10-15 minutes, stirring occasionally, until golden. Set aside.
- In small bowl combine lemon juice, water, and parsley. Whisk in olive oil until smooth. Season to taste with salt and black pepper. Set aside.
- Bring salted water to a boil in covered saucepan. Cook pasta according to package directions; drain and set aside.
- In shallow bowl place chicken breasts and ¼ cup lemon juice. Season with salt and black pepper.
- Heat oil in skillet over medium-high heat 1-2 minutes. Add chicken to skillet; cook 4 to 6 minutes turning once until center of chicken is no longer pink. Remove chicken; set aside to cool before cutting into bite size pieces.
- In medium bowl combine cooked pasta, onion, tomatoes, spinach, olives and chicken pieces; mix well.
- Pour dressing over salad; toss to combine.
- Garnish with feta cheese, toasted almonds, basil and remaining 2 tablespoons lemon juice.
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