Greek Chicken Pasta Salad

fivehearthome.com

openroadie

subheading: FOR THE MARINADE:

½ cup plain yogurt or Greek yogurt

2 garlic cloves, finely minced

2 tablespoons freshly-squeezed lemon juice

1 tablespoon extra-virgin olive oil

1 ½ teaspoons dried oregano

½ teaspoon salt

Freshly ground black pepper, to taste

subheading: FOR THE DRESSING:

1 clove garlic

½ cup red wine vinegar

1 tablespoon freshly-squeezed lemon juice

1 teaspoon Dijon mustard

1 ½ teaspoons dried oregano

1 ¼ teaspoon salt

1 teaspoon dried basil

1 teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon sugar

Freshly ground black pepper, to taste

¾ cup extra-virgin olive oil

1 ½ pounds boneless, skinless chicken breasts (about 3 medium chicken breasts)

8 ounces cavatappi (corkscrew) pasta

1 tablespoon butter, plus more as needed

1 tablespoon extra-virgin olive oil, plus more as needed

2 cups (approximately 12 ounces) grape or cherry tomatoes

10 ounces seedless cucumbers (about 3 baby cucumbers), cut in half lengthwise and sliced ¼-inch thick (to make little half moons)

1 (12-ounce) jar marinated quartered artichoke hearts

1 cup (about 4 to 5 ounces) Kalamata olives

6 ounces crumbled feta cheese

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