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Mediterranean Chicken Pasta Salad

Posted Monday, April 21, 2008

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Submitted by

Kevin Terry

The Vanguard/Cleveland Firehouse

Ingredients & Directions

1 bottle dry sweet basil
2 16-ounce bottles Robusto Italian Dressing
2 boxes penne pasta
8-10 chicken breasts
1 large red onion, thinly sliced
2 cans black olives, sliced
2 cans artichoke hearts
1 container cherry tomatoes
1 container Feta cheese
Seasoned salt (to taste)

The first thing you want to do is place the whole bottle of basil and both bottles of Italian dressing into a bowl and whisk thoroughly.  Set aside.  Then take your chicken breast and season with a little seasoned salt.  Place breasts on a hot grill.  Whisk your dressing again.  Then boil your pasta, drain and set aside.  Whisk your dressing again.  Thinly slice your onions.  Open your olives and artichokes and drain them.  Give your artichoke hearts a rough chop.  After you cook and chop your chicken breasts, place your pasta in a large container, much like a turkey roaster.  Then add everything to it: chicken, artichoke hearts, olives, onions, cherry tomatoes, Feta cheese and, lastly, your whisked dressing.  Mix thoroughly.


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