This is a chilly, cloudy, not quite rainy Monday. The sunrise this morning was extraordinary for about three minutes, and then all of the color disappeared. It was so pretty to see for those few minutes, though.
Hopefully I’ll be back later to write my Weekend Highlights post, but for now I’m just going to share this pasta salad recipe I created over the weekend. It served well as a Sunday lunch for John and me and as a quick meal to toss in my lunch box for work.
Greek food is one of my favorites, but I rarely eat it and almost never make it. Therefore, this was different for me. I’m so glad I experimented, though, because this might be one of the easiest lunches I’ve packed for work.
Greek Rosemary Pasta Salad
- Pasta noodles
- Chicken seasoned with rosemary
- green olives (kalamata olives would be even better)
- feta cheese
- banana peppers
- Greek salad dressing
- minced garlic
- salt & pepper
First I cooked the chicken in a pan with olive oil.
I eventually cut the chicken into smaller pieces so that it would cook faster. I bought this rosemary chicken in the refrigerated section at Kroger, pre-seasoned and pre-marinated.
I already had pasta noodles as leftovers from making my pasta and meatballs, so I didn’t have to make anymore pasta! After the chicken was cooked, I threw the it into a large bowl with the pasta, olives, banana peppers, onion, rosemary, salad dressing, garlic, and salt and pepper.
Because I really wanted cucumbers, feta cheese, more onion, and more banana peppers in the salad, I went to Aldi the next day.
If you’re a fan of the Greek cucumber salad served as a side with gyros at Greek restaurants, you’ll probably like this. It’s like a step-up.
Enjoy the rest of your Monday!