A delicious mediterranean inspired pasta, arugula, veggie, and chicken salad with the best lemon vinaigrette!
Course Dinner, Salad
Prep Time 25minutes
Total Time 25minutes
Servings 8servings, as a side
8ouncespasta,I used farfalle, any smallish pasta works great!
1/2cupsun-dried tomatoes (packed in oil),drained and coarsely chopped
1/2cupjarred marinated artichoke hearts,drained and coarsely chopped
1/2of 1 fullEnglish cucumber,chopped
1/3cupkalamata olives,coarsely chopped
2cupslightly packed fresh arugula
1/4cupfresh flat leaf Italian parsley,coarsely chopped
1smallavocado,pit removed and coarsely chopped
4tablespoonsred wine vinegar
1 and 1/2tablespoonsdijon mustard(do not use regular mustard)
3tablespoonsfreshly squeezed lemon juice
Fine sea salt and freshly cracked pepper,to taste
Cook the pasta according to package directions until al dente. Drain the pasta and allow it to completely cool to room temperature before adding it to a large bowl.
Add the chopped rotisserie chicken, coarsely chopped sun-dried tomatoes, coarsely chopped artichoke hearts, chopped cucumber, coarsely chopped kalamata olives, arugula, and parsley. Toss. If not eating it right away, cover the salad and store in the fridge. If you are eating this right away (and not having leftovers*) add in the avocado and feta cheese.
Meanwhile, prep the dressing. In a mason jar, combine the red wine vinegar, Dijon mustard, dried oregano, dried basil, garlic, 1/2 teaspoon salt (or to taste), and 1/4 teaspoon pepper (or to taste, honey (add to sweetness preference), olive oil, and freshly squeezed lemon juice. Place the lid on the mason jar and shake to combine. Store dressing in the fridge until ready to dress the salad.
When you’re ready to serve, add the feta and chopped avocado. Dress with the prepared dressing. Adjust any seasonings (salt and pepper) to taste and serve.
*If you want to have leftovers, store the dressing, feta, and avocado separately and add those three ingredients to only what you will be eating.