Greek Chicken Pasta Salad

Notes/Suggestions: I have put a ton of different veggies in this salad. Feel free to remove the ones your family just will not eat (at this time).  I have included suggested substitutions in ( ) to make life a little easier. This is one of those salads that you can put just about any vegeatable in:  broccoli, cauliflower, zuccinni, etc.
Makes 6-8 Servings

Ingredients:

  • 1 lb of short pasta, like fussilli, or penne
  • 2 cups of cooked chicken, cubed or shredded
  • 1/2 cup chopped red onion
  • 1/2 cup of chopped cucumber, skinned and seeded first
  • 1 cup of grape tomatoes, halved if too big
  • 1/2 cup pitted and chopped kalamato olives (regular black olives will also work)
  • 6 oz feta cheese, cut into cubes (you can buy it already in "crumbles" too)
  • 1/4 cup flat leaf parsley, finely chopped

Dressing:

  • 1/2 cup of mayonaise
  • 1/2 cup nonfat plain greek-style yogurt (regular-style yogurt is fine too)
  • 1 Tbsp chopped fresh oregano (or 1 tsp of dried oregano)
  • 1 tsp of lemon juice (a squeeze will do)
  • salt and ground black pepper

Directions:

  1. Cook the pasta according to the instruction on the packaging. Drain and run under cold water.
  2. In a small bowl whisk together all the ingredients for the dressing and let stand while you assemble the rest of the salad
  3. In a large bowl, combine the pasta, chicken and all the vegetables and mix well.
  4. Add half the dressing and toss. Slowly add the rest of the dressing in small amounts and toss until the salad is well coated, but not wet.
  5. Season to taste with salt and pepper.
  6. Serve with pita chips.