Best Chicken Roasted Capsicum Feta And Walnut Pasta Salad Recipes

CHICKEN, ROASTED CAPSICUM, FETA AND WALNUT PASTA SALAD

Chicken, Roasted Capsicum, Feta and Walnut Pasta Salad image

Another great quick and easy BBQ chicken salad! Pecan can be used instead of walnuts. I've allowed 15 minutes cook time for pasta.

Provided by Jewelies

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

300 g frilled pasta shells
1 (270 g) jar char-grilled red capsicums, in oil
150 g feta cheese, chopped coarsely
425 g cooked chicken, coarsely chopped
35 g walnuts, toasted and coarsely chopped
1 cup fresh basil leaf, loosely packed
60 ml red wine vinegar
1 garlic clove, crushed
2 teaspoons coarse grain mustard

Steps:

Cook pasta in large saucepan of boiling water until just tender, drain and rinse under cold running water, drain again.
Drain capsicum, reserving 1/3 cup of the capsicum oil, chop capsicum coarsely.
Combine capsicum and pasta in large bowl with feta cheese, chicken, walnuts and basil.
Combine reserved oil with vinegar, garlic and mustard, mixing well.
Drizzle dressing over chicken mixture, toss gently to combine.

BALSAMIC CHICKEN PASTA SALAD

Balsamic Chicken Pasta Salad image

I love all the colors and flavors of this quick and easy dish and serve it often in summer, to the delight of my guests! You can't beat the combination of Gorgonzola and bacon. Leftover grilled shrimp makes a tasty substitute for chicken. -Terry McCarty, Oro Grande, California

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

3 cups uncooked bow tie pasta
4 cups cubed cooked chicken breast
2 cups chopped tomatoes
1/2 cup chopped red onion
4 bacon strips, cooked and crumbled
1/4 cup crumbled Gorgonzola cheese
1/2 cup olive oil
1/4 cup minced fresh basil
1/4 cup balsamic vinegar
2 tablespoons brown sugar
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

Steps:

Cook pasta according to package directions. Drain and rinse in cold water; transfer to a large bowl. Add the chicken, tomatoes, onion, bacon and Gorgonzola cheese., In a small bowl, whisk the oil, basil, vinegar, brown sugar, garlic, salt and pepper. Drizzle over salad and toss to coat; sprinkle with Parmesan cheese.

Nutrition Facts : Calories 408 calories, Fat 20g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 323mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 28g protein.

WALNUT PASTA SALAD

Walnut Pasta Salad image

Make and share this Walnut Pasta Salad recipe from Food.com.

Provided by Hey Jude

Categories Cheese

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 lb tri-color spiral shaped pasta
1 tablespoon walnut oil
3 ounces blue cheese
1/4 cup milk
1/2 cup sour cream
1/2 teaspoon garlic salt (optional)
1 teaspoon lemon juice
1/2 cup chopped walnuts
salt, to taste
fresh ground black pepper, to taste
Belgian endive (optional)
watercress (optional)

Steps:

Cook noodles in boiling salted water until al dente. Drain, rinse with cold water and drain well. Toss with walnut oil. Cover and chill.
Combine the cheese, milk and sour cream in a blender or food processor and process until creamy. Stir in the garlic salt, if using, and the lemon juice.
Toss the sauce with the noodles; add walnuts and toss again.
Season to taste with salt and pepper.
Serve on a platter or individual salad plates and garnish with the endive and watercress, if desired.

Nutrition Facts : Calories 483.8, Fat 26.5, SaturatedFat 9.4, Cholesterol 30.7, Sodium 322.5, Carbohydrate 47.1, Fiber 2.8, Sugar 1.6, Protein 15.6

GREEK PASTA SALAD WITH FETA AND CHICKEN

Greek Pasta Salad with Feta and Chicken image

Provided by Robin Miller : Food Network

Categories main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 13

Ingredients

12 ounces ditalini or other pasta
1/2 cup reduced-sodium chicken broth
1 tablespoon olive oil
1 tablespoon red wine vinegar
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and ground black pepper
2 cups cooked cubed chicken (about 1 pound)
1 green bell pepper, seeded and diced
1/4 cup chopped fresh mint leaves
1/2 cup crumbled feta cheese

Steps:

Cook pasta according to package directions.
In a small bowl, whisk together broth, oil, vinegar, Dijon mustard, thyme, salt and pepper to taste. Add diced chicken, green pepper, and mint.
Drain pasta and add to bowl with dressing and chicken. Toss to combine. Cover with plastic and refrigerate until ready to serve. Top with feta cheese just before serving.