I hope y’all aren’t sick of reading about chilled pasta salads because I’m certainly not sick of eating them! They’re just so convenient for outdoor dining, which as you know is my favorite way to eat. I whipped this dish up to take on a lovely vineyard picnic with my friend Sarah when she was in Texas. Crisp cucumber, salty Kalamata olives, and creamy Feta cheese are always rockstar ingredients. Pair with seasoned chicken breast and you’ve got a great lunch or dinner!
Greek Orzo Salad
1 cup orzo pasta
1/4 cup freshly squeezed lemon juice
1/4 cup extra virgin olive oil
2 chicken breasts or 4 chicken cutlets
1 English cucumber, sliced
2 tomatoes, sliced
1/3 cup pitted Kalamata olives, chopped
4 ounces Feta cheese, cubed
Italian parsley, chopped
- Cook orzo pasta according to package instructions. Drain. While warm, toss with freshly squeezed lemon juice and extra virgin olive oil.
- Rinse chicken and pat dry with a paper towel. Sprinkle both sides of chicken breasts with equal shakes onion powder, garlic powder, paprika, dried oregano, and ground sea salt. Grill at 350 degrees until internal temperature reaches 165 degrees. Let cool.
- Toss orzo with chopped grilled chicken, sliced cucumber, Feta cheese, Kalamata olives, tomatoes, and Italian parsley.
Love what you see? Get the recipe for the Lemon Blueberry Cake photographed above here. Want another pasta salad? Take a look at my Italian Pasta Salad and Grilled Shrimp and Veggie Orzo Salad.
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