Greek Pasta Salad

Name: Greek Pasta Salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 350 g (12oz) dried conchiglie pasta; 100 g (3½oz) fine green beans, trimmed and halved; 3 chicken breasts; 1½ tbsp olive oil; 2 shallots, sliced; 1 garlic clove, thinly sliced; 150 g (5oz) cherry tomatoes; 40 g (1½oz) small black olives, pitted and halved; Large handful curly parsley, roughly chopped; 50 g (2oz) feta cheese; 25 mL (1fl oz) extra virgin olive oil

This pasta salad is a twist on the traditional greek dish.

By The Good Housekeeping Cookery TeamPublished: 19 October 2012

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Yields:

Prep Time:

25 mins

Cook Time:

20 mins

Total Time:

45 mins

Ingredients

350 g (12oz) dried conchiglie pasta
100 g (3½oz) fine green beans, trimmed and halved
3 chicken breasts
1½ tbsp olive oil
2 shallots, sliced
1 garlic clove, thinly sliced
150 g (5oz) cherry tomatoes
40 g (1½oz) small black olives, pitted and halved
Large handful curly parsley, roughly chopped
50 g (2oz) feta cheese
25 ml (1fl oz) extra virgin olive oil

Directions

1. Step 1
  Bring a large pan of salted water to the boil and cook the pasta according to packet instructions. Add the beans for the last 4min of the cooking time. Drain.
2. Step 2
  Meanwhile, put the chicken between two large pieces of greaseproof paper. Using a rolling pin, bash each piece of chicken until about 1cm (½in) thick.
3. Step 3
  Heat a griddle pan. Brush the chicken with ½tbsp of the oil and griddle for 10-12min, turning once, until cooked. Slice and set aside.
4. Step 4
  Heat the remaining oil in a large pan and gently fry the shallots for 3-5min. Add the garlic and cherry tomatoes and cook for 1min. Stir in the pasta and beans, the olives, reserved chicken and three-quarters of the parsley. Season and heat through. Crumble over the feta, garnish with remaining parsley, drizzle with extra virgin olive oil and serve - either hot or at room temperature.
  
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Per Serving:

Calories: 568
Total carbs: 68 g
Sugars: 5 g
Total fat: 19 g
Saturated fat: 4 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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