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Layered Pasta Salad with Greek Yogurt Dressing

8 servings

Nutritional Facts Per Serving

22.7 g
30.5 g
3 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 299
  • Fat 9.5 g 15 %
    • Saturated   3 g
    • + Trans 0.1 g 3 %
  • Cholesterol 40 mg
  • Sodium   455 mg 19 %
  • Carbohydrate 30.5 g 10 %
    • Fibre   3 g 12 %
    • Sugars   6.3 g
  • Protein 22.7 g
    • Vitamin A 14 %
    • Vitamin C 62 %
    • Calcium 15 %
    • Iron 11 %


  1. Make dressing by combining its ingredients in a bowl.  Cover and refrigerate until needed.
  2. Make salad by boiling the pasta in a generous amount of lightly salted water until just tender (see package for suggested cooking time).  Drain well, cool pasta in ice-cold water, drain well again, set in a bowl and toss and lightly coat with the 2 tsp. olive oil.
  3. Place half the pasta in the bottom of a 12-cup glass salad bowl.  Top that pasta with a layer of broccoli, layer of radishes and layer of the chicken.  Top the chicken with the green onion and half the cheese and oregano, and then set on the remaining pasta.  Top that pasta with the cherry tomatoes, olives, remaining cheese and oregano.
  4. Cover and refrigerate salad until ready to serve with the dressing.  The salad and dressing can be made a few hours in advance of serving.

Note: If not preparing your own, cooked chicken breast is available in our Deli and Meat Departments. You can also use meat from the cold, Deli barbecue chickens we sell for this salad.

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