I love orzo salads for many reasons. For one, they are easy to make — just cook the pasta, chop the ingredients, mix, and you are done. They taste good warm, cold, or at room temperature. Also the leftovers keep well for a day or two. This one combines a mix of veggies with whole-wheat orzo and a white wine vinaigrette, and it’s highly customizable so you can cater to the likes/dislikes of your family.
Orzo Salad with Chicken and Veggies
1 cup uncooked orzo pasta
5 oz cooked chopped chicken (rotisserie is good, or some of those frozen, pre-cooked chicken breast strips)
1 chopped green bell pepper
1/4 cup chopped spring onion (or red onion)
1/2 cup chopped chard
1/2 cup chopped cucumber
1 cup halved cherry tomatoes
1 tbsp chopped fresh oregano
2 tbsp chopped fresh basil
1/2 tsp salt
1/4 tsp black pepper
1.5 tbsp white wine or champagne vinegar
3 tbsp olive oil
Cook orzo in boiling, salted water until tender, 8-10 minutes. Combine all ingredients through basil and stir well. Add salt, pepper, vinegar, and olive oil, and toss until well combined.