Greek Pasta Salad

Greek pasta salad with chicken, feta and parmesan, in an emulsified mustard dressing

Prep 30 min
Cook 20 min
Serves 6
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Steps

  1. Cook the pasta per the package time, rinse under cold water and drain. Put it in a large bowl.
  2. Cook the chicken breasts, let cool, then cut into roughly 2 cm cubes.
  3. Halve the cherry tomatoes, finely slice the red onions and shred the basil.
  4. Drain the artichoke hearts and quarter them. Drain the corn.
  5. Add to the pasta: tomatoes, onions, basil, salad leaves, artichokes, corn and chicken.
  6. Make the dressing: dissolve the salt in the vinegar, then add the mustard, lemon juice, honey, olive oil, garlic grated on a microplane and plenty of freshly ground black pepper. Blend with an immersion blender until creamy and emulsified.
  7. Pour the dressing over the salad (adjust to taste — you may have some left over) and toss.
  8. Crumble the feta over, scatter the parmesan shavings and serve well chilled.
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