Chicken salad with pasta and feta – a detailed recipe cooking. 
Photo of the dish:Robin Miller Time: 20 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 340 gr ditalini pasta or other small pasta
- 2 tbsp. diced boiled chicken (approximately 450 gr.)
- 1/2 tbsp. chicken broth
- 1 tbsp. l olive oil
- 1 tbsp. l red wine vinegar
- 2 minced cloves of garlic
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and ground black pepper
- 1 red Bulgarian seed-peeled and diced pepper
- 1/4 Art. chopped fresh mint leaves
- 1/2 tbsp. diced feta cheese
Recipes with similar ingredients: Ditalini pasta, chicken, feta cheese, sweet pepper, wine vinegar, Dijon mustard, garlic, oregano, thyme, mint
Recipe preparation:
- Boil the pasta according to the instructions on the package. in a bowl mix the broth, oil, vinegar, Dijon mustard, thyme, salt and pepper to taste. Add diced chicken, green pepper and mint.
- Drain the pasta from the water and put them in a bowl with dressing and chicken. Shuffle. Cover with cling film and place in refrigerator before serving. Sprinkle with cheese immediately before serving. feta.
