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Healthy Mediterranean Pasta Salad Ingredients
2 tablespoons extra-virgin olive oil, divided
2 tablespoons red wine vinegar
2 tablespoon plain 0% greek yogurt
1 tablespoon fat free cream cheese
½ - 1 small lemon or lime (squeeze for juice, use according to taste) 
1 tablespoon chopped fresh basil
½ pound skinless, boneless chicken breast, chopped into bite sized pieces
½ cup whole wheat orzo or other pasta of choice
1 cup halved cherry or grape tomatoes
6 oz artichoke hearts
½ cup olives of your choice, cut in to halves
2 tablespoons shredded or grated olives (optional)
½ cup of any nut of your choice (optional)
½ cup crumbled feta cheese (optional)
 Directions
Cook the chicken in 1 tablespoon of olive oil until cooked through. While the chicken is cooking: In a large bowl, whisk together 1 tablespoon olive oil and 2 tablespoons vinegar. Whisk in the yogurt, cream cheese, lemon juice and basil. When the chicken is done, add it to the dressing and stir to coat. Set aside. Optional* Shred, grate or finely chop ½ cup and add to the mixture.
Bring a large pot of salted water to a boil and cook the orzo until al dente (cooked but not overly soft). Drain and add the pasta directly into the bowl with the dressing and the chicken. Stir to coat. Add in the tomatoes, artichoke hearts, olive halves, capers, nuts and feta. Stir to evenly coat everything.
Serve at room temperature or cold.
I modified the recipe to be healthier, the original can be found here 

Healthy Mediterranean Pasta Salad 

Ingredients

  • 2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons red wine vinegar
  • 2 tablespoon plain 0% greek yogurt
  • 1 tablespoon fat free cream cheese
  • ½ - 1 small lemon or lime (squeeze for juice, use according to taste) 
  • 1 tablespoon chopped fresh basil
  • ½ pound skinless, boneless chicken breast, chopped into bite sized pieces
  • ½ cup whole wheat orzo or other pasta of choice
  • 1 cup halved cherry or grape tomatoes
  • 6 oz artichoke hearts
  • ½ cup olives of your choice, cut in to halves
  • 2 tablespoons shredded or grated olives (optional)
  • ½ cup of any nut of your choice (optional)
  • ½ cup crumbled feta cheese (optional)

 Directions

  • Cook the chicken in 1 tablespoon of olive oil until cooked through. While the chicken is cooking: In a large bowl, whisk together 1 tablespoon olive oil and 2 tablespoons vinegar. Whisk in the yogurt, cream cheese, lemon juice and basil. When the chicken is done, add it to the dressing and stir to coat. Set aside. Optional* Shred, grate or finely chop ½ cup and add to the mixture.
  • Bring a large pot of salted water to a boil and cook the orzo until al dente (cooked but not overly soft). Drain and add the pasta directly into the bowl with the dressing and the chicken. Stir to coat. Add in the tomatoes, artichoke hearts, olive halves, capers, nuts and feta. Stir to evenly coat everything.
  • Serve at room temperature or cold.

I modified the recipe to be healthier, the original can be found here