A great summer salad.
Greek Pasta and Chicken Salad
Chicken, cooked however you like - I prefer grilled (great use for leftovers!)
1 lb. bow tie pasta
3/4 cups extra virgin olive oil
1/2 cup balsamic vinegar
1/2 cup white wine vinegar
juice of one lemon
1 T. dried oregano
1 T. dried basil
1/2 T. fresh garlic, diced
pepper and salt to taste
6-8 oz. crumbled feta (I use the one that has dried tomatoes added)
1 can artichoke hearts, quartered ( I dice them before added to pasta salad)
Cook pasta, drain and cool. Combine oil, vinegars, lemon juice and spices. Toss pasta, oil/vinegar/spice mixture. Last add feta,artichokes, and chicken and toss again. refrigerate for several hours before serving.
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