Greek Chicken Pasta Salad

It looks like we are finally getting a weather break and the temperature will be in the 70's for the next few days instead of the 90's that we endured this past week. Way too hot for this native Oregonian.   My daughter, who lives in Chicago, is here visiting, so I've gotten a little behind in my blogging activities.  When she comes to visit I always make her favorite meals, and the recipe she looks forward to most is this delicious Mediterranean salad.  It's a hearty meal and the flavor is even better the next day.  I served it last night with grilled corn on the cob that I brushed with a mix of melted butter and spicy peach pepper jelly after it came off the grill.  Mm, mm good.  I hope you will try it.

Greek Chicken Pasta Salad

1 pound boneless chicken breasts

1/3 cup olive oil

3 tablespoons lemon juice

1 clove garlic, minced

2 teaspoons dried oregano

Salt and Pepper to taste

8 ounces bow tie pasta, cooked al dente

8 ounces feta cheese, crumbled

3 medium tomatoes, seeded and chopped

1/2 cup kalamata olives, sliced

1/2 cup fresh parsley, chopped

1/4 cup pine nuts, roasted

Vinaigrette:

1/4 cup olive oil

3 tablespoons lemon juice

1 clove garlic, minced

1/4 teaspoon hot sauce

1 tablespoon oregano

Salt and Pepper to taste

Mix vinaigrette ingredients together and set aside.

Marinate chicken for 20 minutes to 2 hours in the olive oil, lemon juice, garlic, oregano, salt and pepper.  Remove from marinade and bake 30 minutes at 325 degrees.  Cool and shred.

Combine chicken with remaining salad ingredients.  Fold in vinaigrette and serve at room temperature with grilled pita wedges.

Can you imagine, we are going into the second half of August ~ Summer is almost over.