Here you go. This recipe was adapted from the recipe at fivehearthome.com.
Greek Pasta Salad
Prep Time: 15 min Cook Time: 20 min Total Time: 4 hr Servings: 6
INGREDIENTS
For the Marinade:
1/2 cup Greek yogurt or sour cream
2 garlic cloves, finely minced
2 tablespoons freshly-squeezed lemon juice
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
Freshly ground black pepper, to taste
For the Dressing:
1 clove garlic
1/2 cup red wine vinegar
1 tablespoon freshly-squeezed lemon juice
1 teaspoon Dijon mustard
1 1/2 teaspoons dried oregano
1 1/4 teaspoon salt
1 teaspoon dried basil
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon honey
Freshly ground black pepper, to taste
3/4 cup extra-virgin olive oil
For the Pasta Salad:
1 1/2 pounds boneless skinless chicken breasts, about 3 medium chicken breasts
8 ounces cavatappi (corkscrew pasta)
1 tablespoon butter, plus more as needed
1 tablespoon extra-virgin olive oil, plus more as needed
2 cups (approximately 12 ounces) grape OR cherry tomatoes
10 ounces seedless cucumbers, about 3 baby cucumbers, cut in half lengthwise and sliced 1/4-inch thick (to make little half moons)
1 (12-ounce) jar marinated quartered artichoke hearts
1 cup (about 4 to 5 ounces) Kalamata olives
6 ounces crumbled feta cheese
DIRECTIONS
Combine yogurt (sour cream), minced garlic, lemon juice, olive oil, oregano, salt, and pepper. Zip the top and squish the bag to distribute all of the ingredients. Place the chicken in the bag of marinade, zip the bag, and squish/turn it to coat all of the chicken. Marinate for 4 to 8 hours.
In a blender or small food processor, pulse the garlic until minced. Add the red wine vinegar, lemon juice, Dijon, oregano, salt, basil, onion powder, garlic powder, sugar, and pepper. Blend or process until well-combined. Stream in the olive oil and blend/process until the dressing is thick and emulsified. Cover and set aside at room temperature. This can take a few minutes, think mayonnaise.
Once the chicken is marinated, cook the pasta according to package directions in well-salted water. Drain, rinse, and cool.
Remove the chicken from the bag. Srape off excess marinade. Discard the marinade. Heat a grill (I used Genesis) to direct medium. Grill the thighs turning and basting with melted butter until done.
Transfer the cooled pasta to a large bowl. Cube the chicken and lay them on top. Scatter the tomatoes, sliced cucumbers, artichoke heart quarters, olives, and feta cheese on top. Drizzle with about 2/3 of the dressing and toss until evenly coated (reserve the remaining 1/3 of the dressing to add just before serving).
Cover the salad and refrigerate for at least 4 hours. Remove from the refrigerator and stir in the remaining vinaigrette (to taste).
