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 (3 1/2oz) fine green beans, trimmed and halved; 3 chicken breasts; 1 1/2 tbsp olive oil; 2 shallots, sliced; 1 garlic clove, thinly sliced; 150 g (5oz) cherry tomatoes; 40 g (1 1/2oz) 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 GH Kitchen TeamPublished: 19 October 2012

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Food, Cuisine, Salad, Vegetable, Produce, Ingredient, Tableware, Tomato, Recipe, Leaf vegetable,

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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 (3 1/2oz) fine green beans, trimmed and halved
3 chicken breasts
1 1/2 tbsp olive oil
2 shallots, sliced
1 garlic clove, thinly sliced
150 g (5oz) cherry tomatoes
40 g (1 1/2oz) 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

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time