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BLUE AND WHITE BOWL FILLED WITH GREEK ORZO PASTA SALAD

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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Course: lite dinner, lunch, Salad
Cuisine: America
Keyword: pasta salad, summer recipes, summer salad
Prep Time: 11 minutes
Cook Time: 9 minutes
Total Time: 20 minutes
Servings: 4
Author: Laura Franco

Ingredients 

For Dressing

  • 1/3 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tbsp Greek seasoning

For the Salad

  • 2-3 cups rotisserie chicken - diced
  • 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.
  • Dice the rotiesserie chicken into bite-sized pieces
  • 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.