Salad:
1 pound rotini — or other twisty-shaped pasta
1/2 cup kalamata olives — coarsely chopped
1 cucumber — peeled,halved & sliced(seeds removed if desired)
1 small red onion — thinly sliced
2 cups spinach leaves — coarsely chopped
1 red bell pepper — cut into strips
1/4 cup banana peppers — coarsely chopped
1 cup cherry tomatoes — halved
2 cups cooked chicken — roughly chopped
4 ounces feta cheese — drained & crumbled
Dressing:
4 tablespoons olive oil
4 tablespoons red wine vinegar
4 tablespoons water
3 tablespoons lemon juice
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon honey
2 cloves garlic — finely minced
salt & pepper — to taste
Boil pasta according to directions; drain and rinse with cool water.
In a small bowl combine dressing ingredients and set aside. Alternately, place dressing ingredients in a blender and blend until combined.
In a large bowl mix pasta with prepared vegetables, toss and then add crumbled feta cheese.
Add the dressing and toss gently to combine.
Best if allowed to refrigerate for an hour before serving.
Salad will keep for 2-3 days if kept refrigerated.
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Per Serving (excluding unknown items): 436 Calories; 16g Fat (33.9% calories from fat); 21g Protein; 51g Carbohydrate; 3g Dietary Fiber; 42mg Cholesterol; 435mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.