Heather H's Greek Orzo Salad |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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A coworker brought this to our annual company cookout last year and it was one of the first things to go. I love it because it's great as a side or a main dish. Pick up a rotisserie chicken for a super easy dinner or give some leftovers a totally transformed repurposing. (Chilling time not included in prep) Ingredients:
16 ounces orzo pasta |
1 cup oil-and-vinegar dressing |
3 tablespoons pesto sauce |
1 pint cherry tomatoes |
6 ounces baby spinach |
8 ounces feta cheese, crumbled |
3 cups cooked chicken, shredded |
Directions:
1. Add orzo to 5 quarts of boiling water. Cook to al dente (about 9 minutes) making sure to stir occasionally. Drain and chill.
2. Meanwhile, whisk together dressing and pesto. You can also halve tomatoes & cut spinach into ribbons if you’re feeling froggy!
3. Combine all ingredients.
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