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A quick, light, tasty change to traditional pasta salad. Made with rotisserie chicken, fresh veggies, feta cheese, and spices, tossed in a bright vinaigrette.
Why We Love This Recipe
This pasta salad is light and refreshing and comes together in no time. It’s a well-rounded lunch or light dinner that is perfect for a summer picnic or cookout or an afternoon at the beach or poolside.
Ingredients
Dressing Ingredients
- Red Wine Vinegar
- Extra Virgin Olive Oil
- All-Purpose Greek Seasoning
Let’s Make Greek Orzo Chicken Salad
- Boil orzo and water according to the package directions to al dente. This should take 8-9 minutes.
- Drain orzo in cold water.
- While orzo is cooking mix vinegar, olive oil, and Greek seasoning and set aside.
- Slice the Kalamata olives, cherry tomatoes, and pepperoncini peppers into bite-sized pieces.
- Cube feta cheese into small cubes.
- Mix, all ingredients except feta cheese and dressing in a large bowl.
- Drizzle dressing over the mixture.
- Fold in dressing and feta cheese.
- Garnish with pita toast or naan bread and fresh oregano leaves.
- Serve at room temperature or cover and refrigerate.
Krazy Kitchen Mom Tips
- Mix it up! Use any type of vegetables that you like, Try zucchini, green onions, and cucumbers.
- Not a fan of Kalamata olives? No problem! Use green olives or omit them altogether.
- I highly recommend buying and using block feta packaged in liquid.
- Make this dish a day or two in advance. Store cooked orzo and chopped veggies in an air-tight container in the refrigerator. Toss with dressing before serving.
- Serve this chicken salad family-style or in individual servings for the beach or poolside.
- Serve with pita or naan bread.
More KKM Easy Summer Recipes
- Citrus Shrimp with Citrus Remoulade
- Fresh Mango Salsa
- Peach and Blueberry Galette (rustic pie)
- Yogurt-Marinated Chicken Kabobs
Greek Orzo Chicken Salad
A quick, light, tasty change to traditional pasta salad. Made with rotisserie chicken, fresh veggies, feta cheese, and spices, tossed in a bright vinaigrette.
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Servings: 4
Ingredients
For Dressing
- 1/3 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tbsp Greek seasoning
For the Salad
- 1-1/2 cups dry orzo pasta
- 3/4 cup water
- 4-6 pepperoncini peppers
- 3 tbsp chopeed pimentos
- 14 kalamata olives
- 16 cherry tomatoes
- 4 oz. feta cheese
Instructions
- Boil orzo and water according to the package directions to al dente. This should take 8-9 minutes.
- Drain cooked orzo in cold water.
- While orzo is cooking mix vinegar, olive oil, and Greek seasoning and set aside.
- Slice the Kalamata olives, cherry tomatoes, and pepperoncini peppers into bite-sized pieces.
- Cut the feta cheese into small cubes
- Mix, all ingredients except feta cheese and dressing in a large bowl.
- Drizzle dressing over the mixture.
- Fold in dressing and feta cheese.
- Garnish with pita toast or naan bread and fresh oregano leaves.
- Serve at room temperature or cover and refrigerate.
Notes
Krazy Kitchen Mom Tips
- Mix it up! Use any type of vegetables that you like, Try zucchini, green onions, and cucumbers.
- Not a fan of Kalamata olives? No problem! Use green olives or omit them altogether.
- I highly recommend buying and using block feta packaged in liquid.
- Make this dish a day or two in advance. Store cooked orzo and chopped veggies in an air-tight container in the refrigerator. Toss with dressing before serving.
- Serve this chicken salad family-style or in individual servings for the beach or poolside.
- Serve with pita or naan bread.
