On The Road - Greek-Style Pasta Salad

Ingredients: (8 servings)
1 package of your favorite GF pasta (cooked and cooled beforehand)
1-2 small chicken breasts (marinated in Italian dressing and cooked separately)
½ cup extra virgin olive oil
¼ cup lemon juice
¼ cup red wine vinegar
1 large cucumber (peeled and quartered)
½ cup red onion (chopped or slivered)
2-3 tomatoes (if desired – but these don’t stay fresh as long)
1 cup crumbled feta cheese (check to make sure it’s gluten-free)
½ tsp salt
1 tsp dried oregano
Parsley (fresh or dried)
Baby spinach leaves (if desired)
Boiled eggs

Preparation:
Cook the pasta in lightly salted water (until al dente) and drain.
In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Add the pasta and toss to coat. Cover, and chill for a couple of hours in the refrigerator. In the meantime, marinate the chicken in Italian dressing and then bake it at 350 degrees. When cooled, slice it up and later add it to the salad. You could also grill the chicken.
Boil eggs in a separate sauce pan and allow them to cool. Then peel and quarter.
Add the onion, cucumber, feta cheese, tomatoes and fresh spinach to the pasta. Arrange the quartered eggs around the salad to serve or leave them whole if you want to take the salad with you.

Note - The pasta is bionaturae Organic Gluten Free fusilli made with rice, potato and soy. We bought it at Whole Foods recently and tried it for the first time - we like it.