Greek Bruschetta Pasta Salad
Serves 415 mins prep15 mins cook
This is an easy and flavorful pasta salad recipe featuring a fresh bruschetta made with cherry tomatoes and dill. It includes juicy chicken seasoned with rosemary and oregano, seared to perfection, and served over brown rice pasta with arugula and feta.
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What you need
Instructions
1: Pat dry the chicken breasts and pound to about 1/2-3/4 inch thickness. Salt and pepper them, then air dry in the fridge for an hour. 2: Coat the chicken with a mixture of oregano, rosemary, lemon juice, Dijon mustard, and coconut aminos. Let it sit for 10-15 minutes. 3: Sear the chicken on medium-low heat in cast iron with some olive oil for 9 minutes. 4: Flip the chicken and add a little ghee, cooking for about 6 minutes more, depending on the size of the breasts. 5: In a bowl, combine brown rice pasta with arugula, feta, and bruschetta. 6: For the bruschetta, mix halved cherry tomatoes, chopped dill, minced garlic, minced red onion, balsamic vinegar, olive oil, salt, and pepper in a separate bowl. 7: Toss the pasta salad with the bruschetta mixture before serving.View original recipe