Big Fat Greek Pasta Salad

This was delicious!  And it was easy.  What's not to love about that.  It is a little twist on chicken pasta salad that I found in Pampered Chef's  "29 Minutes to Dinner Volume 2".  I altered it a bit by mixing the cucumbers and onions with the dressing.  We ate the chicken breast warm and the pasta salad cold, but tomorrow we'll have the leftovers cold.  I used the Greek Seasoning from Penzeys and I highly recommend it.  I think some warm pita bread would be good with it too.

Tzatiziki Pasta and Chicken Salad

Salad and Chicken

8 oz uncooled campanelle pasta

1 tsp olive oil

4 boneless skinless chicken breasts

2 T Greek Rub

1 seedless cucumber

1/2 small onion, diced

Dressing

1 c Greek yogurt

1/2 c mayonaise

2 garlic cloved, minced

2 T lemon juice

1/2 tsp salt

1/2 tsp fresh ground black pepper

1.  Cook the pasta al dente according to directions.  Drain and rinse with cold water to cool.

2.  Meanwhile, rub the seasoning on the chicken breasts.  Heat a grill pan and run with olive oil.  Cook the chicken 3-5 minutes each side.

3.  Prepare the dressing.  combine dressing ingredients until smooth.