Greek Orzo Pasta Salad With Chicken Food

GREEK ORZO PASTA SALAD WITH CHICKEN

Steps:

• to make the chicken: Combine all ingredients in a medium bowl or a ziplock. Toss to coat the chicken evenly. Let sit for 15 minutes while you prepare the pasta.Grill the chicken on an outdoor grill, George Foreman, or in a skillet. Let rest for 5 minutes before dicing.
• To make the dressing: In a mason jar or 2 cup measuring cup, combine all ingredients. Use a whisk or cap the mason jar and give it a good shake until all ingredients are completely combined.
• To make the salad: Prepare the pasta according to package directions. In a large bowl, combine all salad ingredients and using a rubber spatula, mix all ingredients together. Add the grilled chicken to the salad. When ready to serve, toss the salad with the dressing. Serve immediately.

GREEK ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
• In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
• Just before serving, drizzle reserved artichoke marinade over salad.

GREEK ORZO PASTA SALAD

Steps:

• Cook Orzo al dente, 5-6 minutes.
• Drain and cool in a large bowl.
• Add olive oil to pasta to prevent sticking.
• Toss olives, pepper, onion, tomatoes and cheese in with pasta.
• Add vinegar and basil and toss.
• Salt and pepepr to taste.

GREEK CHICKEN-ORZO SALAD

Steps:

• Preparation Time: Approximately 15 minutes.
• Cook Time: Approximately 10 minutes.
• Preparation:
• Cook orzo according to package directions without oil or salt, until al dente, or tender but firm. Drain and cool under running water.
• Drain tomatoes, reserving liquid. In a small bowl combine reserved liquid from tomatoes, olive oil, mint and garlic; set aside. In a large bowl, combine cooled pasta, with drained tomatoes, chicken, cucumber, green onions, olives and feta cheese. Toss with salad dressing mixture. Chill. Fold in spinach just before serving.
• Servings: 6.
• Nutritional Information Per Serving:
• Calories 270; Total fat 9g; Saturated fat 3g; Cholesterol 25mg; Sodium 520mg; Carbohydrate 34g; Fiber 2g; Protein 16g; Vitamin A 10%DV*; Vitamin C 15%DV; Calcium 8%DV; Iron 10%DV.
• * Daily Value.

GREEK ORZO PASTA SALAD

Steps:

• Dressing: Place all the ingredients in a blender and pulse until well incorporated. No blender? That's just fine, simply mix/shake the ingredients until thoroughly blended.
• Salad: Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In large bowl combine pasta, tomatoes, cucumber, red onion, bell peppers, feta and olives. Toss with dressing and chill for at least one 1 hour in refrigerator.

GREEK ORZO PASTA

Steps:

• Cook orzo according to package directions; drain. Set aside.
• Remove and discard broccoli leaves and tough ends of stalks. Wash broccoli thoroughly and coarsely chop. Cook broccoli in a small amount of boiling water 8 minutes or until crisp-tender. Drain well.
• Cook pine nuts in olive oil in a small skillet over medium heat 2-3 minutes or until browned, stirring often. Add red pepper; cook 1 minute, stirring constantly.
• Combine orzo, broccoli, pine nuts, feta cheese and remaining ingredients in a large bowl; toss gently. Serve immediately.

GREEK ORZO SALAD

Steps:

• Boil Orzo pasta in water until al dente.
• Drain and allow to cool.
• Mix the pasta with the onion, tomato, basil, olives, and capers.
• In a small bowl whisk together the mustard and lemon juice.
• Gradually whisk in the oil until it forms an emulsion.
• Add in the oregano, salt and pepper.
• Pour over the pasta mixture and toss to coat.
• Chill in the refrigerator until cold.
• Toss in the feta cheese and chill until ready to serve.