Sun-Dried Tomato Pasta Salad

June 19, 2014

I love our mom's traditional pasta salad that's served cold, so I changed up a few ingredients and this delicious pasta was born. I brought it to our last family barbecue (right before Elyse had her baby and Kristen moved to Indiana) and it was a hit.

16 oz Vermicelli pasta cooked, drained, and cooled
2-3 chicken breasts cooked and cubed
1 red pepper, diced
1 yellow pepper, diced
1 green pepper, diced
1/2 red onion, diced
16 oz Feta cheese, crumbled
8.5 oz sun-dried tomatoes in oil, drained and diced
16 oz Greek Vinaigrette Dressing (I used Wishbone - not sponsored, just truth!)

Combine all ingredients in a large mixing bowl until they are evenly distributed. Cover and refrigerate for at least 2 hours before serving (this lets the flavors soak in a little bit!).
See the full directions on my site

Nutritions

Calories
481

Sodium
1648mg
68% DV

Fat
43g
66% DV

Protein
9g
19% DV

Carbs
21g
7% DV

Fiber
2g
10% DV

Refrigerated