I don't know how Greek Pasta Salad popped into my head this week, but I'm so happy it did! I picked up all the ingredients at the grocery store this week and waited for the perfect night to make it......when I was extremely busy! That's because this recipe is really easy. So, let's get to it!
P.S. If you're not gluten-free, make this with regular pasta ;)
16 oz. Gluten-Free Pasta
3 lbs. boneless skinless chicken breasts
2 Tbsp. Greek seasoning/rub) (I used Pampered Chef Greek Rub)
2 Tbsp. apple cider vinegar
1 cup water
1/3 cup chopped red onion
1 cup cherry tomatoes, cut in half
1/2-3/4 cup crumbled feta cheese
1/2 cup sliced Kalamata olives
12 oz. (approximately) Greek Salad Dressing (I used Ken's Greek with Feta Cheese, Black Olives and Imported Olive Oil)
Directions: (Use a 3 Quart or smaller Slow Cooker for this recipe)
In your slow cooker, place your boneless skinless chicken breasts and sprinkle with the Greek seasoning/rub. Pour the apple cider vinegar and water into your crock, around your chicken, trying not to "wash off" the seasoning! Cook on LOW for 5 hours, or on HIGH for 2.5 hours. When it is done, let it cool and cut it into bite-sized pieces.
Cook your gluten-free pasta according to the package directions. Mix in about half of the Greek Dressing and set it in the fridge to cool for a couple hours. Once it's cooled, mix in the red onion, cherry tomatoes, feta, kalamata olives, the cooled chicken and the remaining Greek dressing. Stir it up, serve and ENJOY!