Name: Greek chicken pasta salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 375 gram small shell pasta; 1/4 cup fresh oregano, coarsely chopped; 1/2 cup (125ml) olive oil; 1/4 cup (60ml) lemon juice; 3 cup (480g) shredded cooked chicken; 1 medium_piece (170g) red onion, sliced thinly; 500 gram cherry tomatoes, quartered; 2 (260g) lebanese cucumbers, chopped coarsely; 1 large_piece (350g) green capsicum, chopped coarsely; 1 cup (120g) seeded kalamata olives; 280 gram jar marinated artichoke hearts, drained, chopped coarsely; 200 gram fetta cheese, chopped coarsely

Ingredients

375 gram small shell pasta

1/4 cup fresh oregano, coarsely chopped

1/2 cup (125ml) olive oil

1/4 cup (60ml) lemon juice

3 cup (480g) shredded cooked chicken

1 medium_piece (170g) red onion, sliced thinly

500 gram cherry tomatoes, quartered

2 (260g) lebanese cucumbers, chopped coarsely

1 large_piece (350g) green capsicum, chopped coarsely

1 cup (120g) seeded kalamata olives

280 gram jar marinated artichoke hearts, drained, chopped coarsely

200 gram fetta cheese, chopped coarsely

Method

1.Cook pasta in large saucepan of boiling water, uncovered, until just tender, drain. Rinse under cold water, drain.

2.Meanwhile, place 2 tablespoons of the oregano, oil and juice in a screw-top jar, shake well.

3.Place pasta in large bowl with chicken, onion, tomato, cucumber, capsicum, olives, artichoke, cheese and dressing, toss gently to combine.

4.Top salad with remaining oregano.

You can use the oil from the artichokes in the dressing if you wish. You will need to purchase a large barbecued chicken weighing about 900g for this recipe.
Note

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