Greek Orzo Salad
This lovely pasta salad is great warm or chilled, and mayonnaise-free, making it a great option for your next picnic or day at the beach. You can eat this right after preparing, but we think it develops much better flavor after resting in the refrigerator for a few hours.
prep time
15 minutes
cook time
20 minutes
Ingredients
1 1/2 cups orzo pasta
1 large or two small boneless, skinless chicken breasts, cooked and cubed (you can also speed prep up by using a store-bought rotisserie chicken)
1 cup grape or cherry tomatoes, washed and halved
1/2 cup red onion, diced
1/2 cup feta cheese, crumbled
1/2 cup parsley, finely chopped
3 tablespoons olive oil
1 tablespoon sherry vinegar (white-wine vinegar works, too)
Salt and pepper, to taste
1 large or two small boneless, skinless chicken breasts, cooked and cubed (you can also speed prep up by using a store-bought rotisserie chicken)
1 cup grape or cherry tomatoes, washed and halved
1/2 cup red onion, diced
1/2 cup feta cheese, crumbled
1/2 cup parsley, finely chopped
3 tablespoons olive oil
1 tablespoon sherry vinegar (white-wine vinegar works, too)
Salt and pepper, to taste
Directions
Cook orzo according to package directions.
Combine oil and vinegar in a small bowl. Whisk and set aside.
In a large non-reactive bowl, gently mix pasta, chicken, tomatoes, parsley, onion and feta. Add dressing and toss gently to combine. Season with salt and pepper to taste. Cover and refrigerate for up to 8 hours, before serving.
Combine oil and vinegar in a small bowl. Whisk and set aside.
In a large non-reactive bowl, gently mix pasta, chicken, tomatoes, parsley, onion and feta. Add dressing and toss gently to combine. Season with salt and pepper to taste. Cover and refrigerate for up to 8 hours, before serving.
Looking for inspiration? Try these recipes:
Seared Scallops with Summer Veggies
Zesty Veggie Pot Pie
Ratatouille Baked Eggplant
