During the hectic workweek, this speedy, delicious cold pasta salad is sure to please! A fresh blend of tomatoes, grilled chicken, herbs, and feta pairs well with warm, rustic bread. Goat cheese (herbed or plain) or buffalo mozzarella work well too.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and rinse with cold water.

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  • Combine orzo, chicken, tomatoes, red onion, basil, and oregano in a large bowl.

  • Whisk vinegar, oil, salt, and pepper in a separate bowl. Drizzle over the pasta mixture. Toss to coat. Sprinkle with olives and feta cheese.

Nutrition Facts

369 calories; protein 26.6g; carbohydrates 34.8g; fat 13.4g; cholesterol 60.9mg; sodium 275.3mg. Full Nutrition
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Reviews

Rating: 3 stars
02/23/2021
2.22.21 We found this a bit on the bland side, in need of more flavor. More basil and oregano, for sure, but even some red pepper flakes or capers and a little of the brine in the dressing might jazz it up a bit. The recipe doesn’t state whether or not to serve warm or if it can be refrigerated. I made early in the day and put it in the fridge. It was nice just pulling this out of the fridge for dinner (serving with Chunky Garlic Bread also on this site), but I really think we would have enjoyed it more served warm, personal preference. It does have lovely presentation. Thanks for sharing your recipe. Read More
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