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Mediterranean Chicken Pasta Salad

Contributed by: Joan Zigan, an ECE member from Rush City, MN

1 (12 oz.) pkg. Ronzoni® Garden Delight Penne Rigate
1 (15 oz.) jar Classico® Light Creamy
Alfredo Pasta Sauce
¼ c. salad vinegar
2 tsp. dried Italian seasoning
2 c. baby spinach leaves, trimmed
2 c. halved grape tomatoes
1 medium yellow bell pepper, chopped
1 c. sliced black olives
1 (6 oz.) container crumbled feta cheese
1 c. cooked chicken, cubed

Cook pasta, rinse with cold water and drain. In large bowl whisk together pasta sauce, vinegar, Italian seasoning and salt and pepper to taste, if desired. Add pasta and rest of ingredients except feta cheese. Cover and refrigerate for 30-60 minutes. Sprinkle feta on top before serving. May be served chilled or at room temperature. Yields 4-6 servings.

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