Mediterranean Burst Orzo Chicken Salad

$- 1 cup orzo pasta - 2 cups cooked chicken breast, shredded - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper (any color), diced - 1/2 red onion, finely chopped - 1/2 cup black olives, sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 3 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste This Greek orzo salad packs a punch of flavor and nutrients. Each serving has around 400 calories. You get protein from chicken and feta cheese. The veggies add vitamins and minerals. Healthy fats come from olive oil and olives. This salad is a well-rounded meal. You can switch the orzo for another pasta. Use quinoa for a gluten-free option. Instead of chicken, try chickpeas or tofu. You can swap feta cheese for goat cheese or omit it. Use any bell pepper you like, even spicy ones. For herbs, substitute parsley with basil or mint. {{ingredient_image_1}} To start, you need to cook the orzo pasta. Fill a large pot with water and add a good amount of salt. Bring the water to a boil. Once boiling, add 1 cup of orzo pasta. Cook it for about 8 to 10 minutes or until it is al dente. Stir the pasta occasionally so it does not stick. When it’s ready, drain the pasta in a colander. Rinse it under cold water to stop the cooking. This helps keep the orzo firm. Set the pasta aside for later. Next, let’s prepare the chicken and vegetables. If you do not have cooked chicken, roast or grill some chicken breasts first. Once cooked, shred 2 cups of chicken into bite-sized pieces. In a large mixing bowl, combine the chicken with the other fresh ingredients. Add 1 cup of halved cherry tomatoes, 1 diced cucumber, 1 diced bell pepper, and 1/2 finely chopped red onion. Don’t forget the 1/2 cup of sliced black olives and 1/2 cup of crumbled feta cheese. This mix brings a colorful and tasty twist to your salad. Now it’s time to bring everything together. First, add the cooled orzo pasta to the bowl with the chicken and vegetables. In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of dried oregano, and a pinch of salt and pepper. This dressing adds great flavor. Pour the dressing over the pasta and other ingredients. Gently toss everything together until all the ingredients are coated. Finally, sprinkle 1/4 cup of chopped fresh parsley on top, and give it one last gentle toss. Taste your salad and adjust the seasoning if needed. Enjoy the fresh, bright flavors! To cook orzo pasta, start with plenty of water. Use a large pot and add salt. Bring it to a boil. Add the orzo and stir. Cook it until it is al dente, which means firm but not hard. It usually takes about 8 to 10 minutes. After cooking, drain the orzo and rinse it under cold water. This stops the cooking and keeps it from getting mushy. Taste your salad as you mix. If it needs more flavor, add a pinch of salt or extra lemon juice. The dressing is key. You can add more olive oil for richness. If you like it spicy, try a dash of red pepper flakes. Fresh herbs can also brighten the dish. Use more parsley or even basil if you want. For a beautiful salad, use a large bowl. Mix the salad gently so it looks nice. You can garnish with fresh parsley on top. A wedge of lemon on the side adds color and flavor. If serving on plates, try to layer the ingredients for a fancy look. This salad is great for lunch or dinner. It can also work as a side dish at parties. Pro Tips Cook Orzo Perfectly: Always cook orzo in salted boiling water and rinse it after draining to stop the cooking process and prevent it from becoming mushy. Use Fresh Ingredients: Opt for fresh vegetables and herbs to enhance the flavors of your salad; fresh parsley and ripe tomatoes make a significant difference. Make Ahead: This salad can be made a few hours in advance; store it in the fridge and add the dressing right before serving for the best texture. Customize Your Salad: Feel free to add other ingredients like avocado or grilled zucchini to make this salad your own; it's versatile and can adapt to your taste! {{image_2}} You can easily make a vegetarian Greek orzo salad. Just skip the chicken. Add more veggies to boost flavor. I suggest using roasted red peppers and artichokes. These add a nice taste and texture. You can also add chickpeas for protein. They are filling and full of nutrients. For a real Mediterranean flair, try adding capers or sun-dried tomatoes. Both add zing to the dish. Fresh herbs like basil or mint can enhance the flavor too. You can also mix in some grilled zucchini or eggplant. These veggies bring a nice depth to your salad. If you want different protein, consider using shrimp or feta cheese. Cooked shrimp adds a nice touch and cooks quickly. You can also use diced tofu for a plant-based option. It soaks up flavors well. Each choice brings its own unique taste to the salad. To keep your Greek Orzo Salad fresh, store it in an airtight container. Place it in the fridge right after serving. The salad tastes best when chilled. It’s safe to eat for up to three days. If you notice any changes in smell or color, toss it. You can freeze Greek Orzo Salad, but it may change in texture. If you want to freeze it, leave out the lettuce and tomatoes. These ingredients do not freeze well. Allow the salad to cool completely before placing it in a freezer-safe bag. Squeeze out as much air as possible to prevent freezer burn. It will last for up to three months in the freezer. The salad stays fresh in the fridge for about three days. When you’re ready to eat it, take it out and let it sit at room temperature for a few minutes. This helps bring back some flavors. If you want to warm it up, do so gently in the microwave. Add a splash of olive oil or lemon juice to refresh the taste. Yes, you can make Greek Orzo Salad ahead of time. It tastes great when chilled. Prepare it a few hours before your meal. This way, the flavors blend well together. Just store it in the fridge until you're ready to serve. If you can't find orzo, use other small pasta shapes. You can try ditalini, or acini di pepe. Quinoa or rice also works well for a gluten-free option. Each choice gives a different texture but still tastes great. The standard recipe is not gluten-free due to orzo. However, you can easily make it gluten-free. Just substitute orzo with gluten-free pasta or quinoa. Both alternatives keep the salad fresh and light. Greek Orzo Salad lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. If you notice any changes in smell or color, it’s best to toss it. Enjoy your salad while it's at its best! In this blog post, we explored how to make a Greek Orzo Salad. We covered the key ingredients, their nutritional value, and substitutions. You learned step-by-step cooking instructions, tips for perfecting flavors, and ideas for presentation. We also shared variations, storage info, and answers to common questions. Making this salad is easy and fun. You can create it to match your taste and needs. Enjoy this dish with friends and family. It will surely impress them!$

Mediterranean Burst Orzo Chicken Salad

A refreshing and vibrant salad featuring orzo pasta, shredded chicken, and a variety of fresh vegetables, dressed in a zesty olive oil and lemon dressing.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 350 kcal

Ingredients

1 cup orzo pasta
2 cups cooked chicken breast, shredded
1 cup cherry tomatoes, halved
1 whole cucumber, diced
1 whole bell pepper, diced
0.5 cup red onion, finely chopped
0.5 cup black olives, sliced
0.5 cup feta cheese, crumbled
0.25 cup fresh parsley, chopped
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
to taste salt and pepper

Instructions

Begin by cooking the orzo pasta according to package instructions in a large pot of salted boiling water. Once al dente, drain and rinse under cold water to stop the cooking process. Set aside.
In a large mixing bowl, combine the shredded chicken, halved cherry tomatoes, diced cucumber, diced bell pepper, chopped red onion, sliced black olives, and crumbled feta cheese.
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, and a pinch of salt and pepper.
Add the cooled orzo pasta to the chicken and vegetable mixture, then pour the dressing over everything. Gently toss until all ingredients are evenly coated in the dressing.
Finally, sprinkle the chopped fresh parsley on top and give it one last gentle toss to mix.
Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice as desired.

Notes

Serve the salad in a large bowl or individual plates, garnished with extra parsley and a wedge of lemon on the side for a fresh touch.

Keyword chicken, Mediterranean, orzo, salad