Chicken Roasted Capsicum Feta And Walnut Pasta Salad Recipes

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CHICKEN, ROASTED CAPSICUM, FETA AND WALNUT PASTA SALAD



Chicken, Roasted Capsicum, Feta and Walnut Pasta Salad image

Another great quick and easy BBQ chicken salad! Pecan can be used instead of walnuts. I've allowed 15 minutes cook time for pasta.

Provided by Jewelies

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

300 g frilled pasta shells
1 (270 g) jar char-grilled red capsicums, in oil
150 g feta cheese, chopped coarsely
425 g cooked chicken, coarsely chopped
35 g walnuts, toasted and coarsely chopped
1 cup fresh basil leaf, loosely packed
60 ml red wine vinegar
1 garlic clove, crushed
2 teaspoons coarse grain mustard

Steps:

  • Cook pasta in large saucepan of boiling water until just tender, drain and rinse under cold running water, drain again.
  • Drain capsicum, reserving 1/3 cup of the capsicum oil, chop capsicum coarsely.
  • Combine capsicum and pasta in large bowl with feta cheese, chicken, walnuts and basil.
  • Combine reserved oil with vinegar, garlic and mustard, mixing well.
  • Drizzle dressing over chicken mixture, toss gently to combine.

GREEK PASTA SALAD WITH FETA AND CHICKEN



Greek Pasta Salad with Feta and Chicken image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 13

12 ounces ditalini or other pasta
1/2 cup reduced-sodium chicken broth
1 tablespoon olive oil
1 tablespoon red wine vinegar
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and ground black pepper
2 cups cooked cubed chicken (about 1 pound)
1 green bell pepper, seeded and diced
1/4 cup chopped fresh mint leaves
1/2 cup crumbled feta cheese

Steps:

  • Cook pasta according to package directions.
  • In a small bowl, whisk together broth, oil, vinegar, Dijon mustard, thyme, salt and pepper to taste. Add diced chicken, green pepper, and mint.
  • Drain pasta and add to bowl with dressing and chicken. Toss to combine. Cover with plastic and refrigerate until ready to serve. Top with feta cheese just before serving.

FETA CHICKEN SALAD



Feta Chicken Salad image

A basic chicken salad recipe with red bell peppers and feta cheese. Try using tomato-basil feta for added flavor!

Provided by CHELC44

Categories     Salad

Time 30m

Yield 4

Number Of Ingredients 9

3 cups diced cooked chicken
2 large stalks celery, diced
1 red bell pepper, seeded and diced
½ red onion, diced
6 tablespoons mayonnaise
6 tablespoons sour cream
1 (4 ounce) package feta cheese, crumbled
2 teaspoons dried dill weed
1 pinch salt and pepper to taste

Steps:

  • In a serving bowl, mix together the chicken, celery, and red onion. In a separate bowl, stir together the mayonnaise, sour cream, feta cheese, and dill. Pour over the chicken mixture, and stir to blend. Taste, and season with salt and pepper as needed. Serve immediately, or refrigerate until serving.

Nutrition Facts : Calories 598.7 calories, Carbohydrate 7.2 g, Cholesterol 163.1 mg, Fat 44.8 g, Fiber 0.8 g, Protein 40.8 g, SaturatedFat 18.7 g, Sodium 1061.1 mg, Sugar 4.5 g

WALNUT PASTA SALAD



Walnut Pasta Salad image

Make and share this Walnut Pasta Salad recipe from Food.com.

Provided by Hey Jude

Categories     Cheese

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/2 lb tri-color spiral shaped pasta
1 tablespoon walnut oil
3 ounces blue cheese
1/4 cup milk
1/2 cup sour cream
1/2 teaspoon garlic salt (optional)
1 teaspoon lemon juice
1/2 cup chopped walnuts
salt, to taste
fresh ground black pepper, to taste
Belgian endive (optional)
watercress (optional)

Steps:

  • Cook noodles in boiling salted water until al dente. Drain, rinse with cold water and drain well. Toss with walnut oil. Cover and chill.
  • Combine the cheese, milk and sour cream in a blender or food processor and process until creamy. Stir in the garlic salt, if using, and the lemon juice.
  • Toss the sauce with the noodles; add walnuts and toss again.
  • Season to taste with salt and pepper.
  • Serve on a platter or individual salad plates and garnish with the endive and watercress, if desired.

Nutrition Facts : Calories 483.8, Fat 26.5, SaturatedFat 9.4, Cholesterol 30.7, Sodium 322.5, Carbohydrate 47.1, Fiber 2.8, Sugar 1.6, Protein 15.6

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