When the weather gets cold, there is nothing I like better than a cold pasta salad. It just always seems to hit the spot. It’s great for moms because it can be taken to picnics and potlucks as a side dish or it can be used as dinner.

Cold pasta salad is also great because you can cook the noodles the night before or even in the morning and just leave them in the fridge until you’re ready to toss everything together. You also don’t have to worry about reheating the leftovers. This recipe mixes Greek food, which I love, and cold pasta salad, which I also love.

Greek Cold Pasta Chicken Salad

1 box short noodles

2 chicken breasts, cooked and diced

1 can garbanzo beans, drained and rinsed

1 small can diced black olives

2-3 tomatoes, diced

1 cup Greek salad dressing

3 tablespoons mayo

3/4 cup feta, crumbled

Cook the pasta as directed. Then strain and run under cold water until the noodles are cool. Throw the noodles into a large bowl. Add the chicken, garbanzo beans, black olives and tomatoes and stir until combined. In a separate bowl, whisk together the mayo and Greek dressing. Pour the dressing mix over the pasta. Toss until everything is coated with the dressing. Sprinkle the feta on the top of the salad.

Joy Larson is a mother of four boys, graduate of the University of Montana, animal lover and writer.