This Greek orzo salad is the perfect healthy weekday lunch with a variety of colors, textures, and flavors! The recipe does not actually require much cooking, but is really more of a prep and assemble type of dish. The dressing is super light and fresh, with a citrus-y, salty, and sweet combination. I like to serve this dish at room temperature (but I will sometimes just eat leftovers cold,) with a side of pita. Leftovers the next day are even better1
Enjoy!
Ingredients (6 servings)
-1 lb cooked chicken breasts, diced
-1 lb orzo pasta
-2 plum tomatoes, diced
-1 seedless cucumber, diced
-1 can chickpeas (15 oz)
-1/2 cup kalamata olives
-4 oz feta cheese, crumbled
-1/4 cup parsley, finely chopped
-2 pitas, cut into wedges
-Olive oil
-Salt and pepper
Lemon Vinaigrette
-2 lemons, juiced
-1/4 cup red wine vinegar
-1/4 cup olive oil
-2 tbls honey
-2 tsps dijon mustard
-1/2 tsp dried oregano
-1/4 cup water
-Salt and pepper
Instructions (30 minutes)
1. In a large pot, bring water to a boil and cook the orzo pasta until al dente. Drain well and set aside to slightly cool.
2. In a small bowl, whisk together all of the vinaigrette ingredients.
3. Toss the orzo with 1/3 of the vinaigrette, the chopped parsley, and salt and pepper.
4. Combine the diced tomatoes and cucumbers with another 1/3 of the vinaigrette, and season with salt and pepper.
5. Assemble the bowls with the orzo, tomato cucumber salad, diced chicken, chickpeas, olives, and feta. Use the remaining vinaigrette, and serve with the pita.
The Corporate Cookbook 