Greek Chicken Orzo Salad
Almost no-cook, comes together quickly, and with very little effort...your new go-to pasta summer salad!
Servings: 6
Calories: 513kcal
Ingredients
Dressing
- 2/3 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 shallot, chopped
- 1/2 cup chopped herbs, dill, basil, oregano, and/or thyme
- kosher salt and black pepper
Salad
- 1 pound boneless skinless chicken tenders (omit if vegetarian)
- 1/3 cup basil pesto
- 2 tablespoons balsamic vinegar
- 1 pound dry orzo
- 2 cups cubed feta cheese
- 2 cups cherry tomatoes, halved
- 2-3 Persian cucumbers chopped
- 1 cup pitted kalamata olives
- 2 roasted bell peppers, sliced
- 1/4 cup chopped pepperoncini
Instructions
- 1. To make the dressing, combine all ingredients in a large salad bowl.2. Toss the chicken with pesto and balsamic vinegar. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until cooked through, about 8-10 minutes. Give it a chop. 3. Bring a large pot of salted water to a boil. Boil the pasta to al dente. Drain. Add the hot orzo to the salad bowl full of dressing. Toss, toss! Add the chicken, feta, tomatoes, cucumbers, olives, peppers, and pepperoncini. Toss, toss! Serve warm or cold. The salad will develop more flavor as it sits.
Nutrition
Calories: 513kcal