Greek Chicken Pasta Salad

What a seriously great weekend!
Friday: Sten and I opted for dinner out at Rockwell's and a movie in.
Saturday: BRUNCH with friends in LP, walk to the fountain, tasty dinner and... Nascar (what?)
Sunday: Church and family time in Geneva, treasure hunts and chalk with Elin before heading back to the city where Sten and I took another walk to the fountain (in shorts!) and then napped and watched Amazing Race.

I don't know if it was the sunshine today that made it an extra special weekend or if it was quality time with those I love, but if I could re-live this weekend again I most certainly would.

The other day I made this recipe and it was so delicious. We loved it. This pasta is light, packed with fresh ingredients and really hits the spot. It would be perfect for a summer night with a glass of wine out on the deck. Instead, Sten and I enjoyed it inside, at our table with water while watching the rain come down earlier this week.... Ahhh, summer come soon!! :)
 

Greek Chicken Pasta Salad from: The Lemon Bowl

Pasta Salad

• 12 oz boneless, skinless chicken breasts – cubed
• 1 tablespoon olive oil
• 2 teaspoons dried oregano
• 1 teaspoon salt
• ½ teaspoon chili flakes – optional
• 8 oz whole wheat rotini – cooked
• 1 red pepper – diced
• 1 carrot – shredded
• 2/3 cup cherry tomatoes – halved
• 1/3 cup scallions – minced
• ¼ cup chopped parsley
• ½ cup crumbled feta

Lemon Parsley Vinaigrette

• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 garlic clove – grated
• ¼ cup minced parsley
• salt and pepper to taste

Directions:

1. Heat a large sauté pan over medium-high and drizzle with olive oil. Add
chicken breast cubes and season with oregano, salt and chili flakes. Cook
chicken for three minutes untouched (so that it can form a nice crust) then
stir with a wooden spoon until chicken is fully cooked – about 5 minutes or
so. Remove chicken from pan and set aside.
2. While chicken is cooking, whisk together the vinaigrette in the bottom of a
large mixing bowl.
3. Add pasta, veggies (red pepper through parsley) and feta into the bowl and
toss well to evenly coat in the vinaigrette. Stir in chicken and toss again.
4. Check for seasoning and adjust accordingly. Serve with additional crumbled
feta and minced parsley on top.

 I know I've said this before, but Sten is an EXCELLENT chopper.

 So fresh and good!

Just 4 short weeks until Sten will be GRADUATED!
xo.