Menu
Local Food

Pasta salad with chicken and yoghurt-feta dressing

By Galatia Pamporidi

Ingredients

2 cooked chicken breasts cut into bits

1 cup frozen peas

500gr. Fusilli or penne

2 chopped celery sticks

1 fresh onion finely chopped

100g sliced feta

1 teaspoon paprika

Chili flakes

Salt and pepper

For the dressing: 

½ cup mayonnaise

½ cup yoghurt

50gr. feta

2 tablespoons of lemon juice

1 clove of garlic

1 teaspoon paprika

½ teaspoon chili flakes

Salt and pepper

Ingredients

2 cooked chicken breasts cut into bits

1 cup peas frozen

500gr Fusilli or penne

2 chopped celery sticks

1 fresh onion finely chopped

100gr feta

1 teaspoon paprika

Chili flakes

Salt and pepper

For the dressing:

½ cup mayonnaise

½ cup yoghurt

50gr. feta

2 tablespoons of lemon juice

1 clove of garlic

1 teaspoon paprika

½ teaspoon chili flakes

Salt and pepper

Method

Step 1:

In a saucepan, add plenty of salted water. When boiling, pour the peas and boil for 4 minutes.

Step 2: 

Remove them from the water with a skimmer and immediately put them in a bowl with cold water, so they won’t lose their green color. Then drain them, put them in a bowl and keep them aside.

Step 3: 

In the same water, add the pasta. Boil according to the instructions on the package.

Step 4: 

Drain and sprinkle it with plenty of cold water to cool. Drain well and put them in a large bowl.

Step 5: 

Make the dressing while boiling the pasta: Put all the ingredients in a blender and beat at moderate speed until they are mixed well.

Step 6: 

Add chicken, peas, celery, onion and feta, to the bowl with the pasta. Pour the dressing and stir. Put salt, pepper and stir again.

Step 7: 

Place the salad in a bowl. Sprinkle with paprika and extra chilli flakes.

Step 8: 

Put the salad in the refrigerator for up to 4 hours before serving.