Wednesday, July 3, 2013

Lemon Orzo Salad

Orzo is one of those pastas that I had no idea what it was before I really got started cooking. It reminds me of a mix between pasta and rice as it's tiny, but a noodle all the same. This recipe has to be one of my favorites. The vegetables included in this recipe and oil-dressing reminded me of Greek-inspired dishes. It was so fresh and filling all the same. Trust me-give it a try!

Lemon Orzo Salad-adapted from Reader's Top Rated Recipes by Cooking Light
Total Time: 15 Minutes
Serves 4

  • 3/4 cup uncooked orzo
  • 4 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon honey
  • 1/8 teaspoon black pepper
  • 1 cup shredded rotisserie chicken breast
  • 1/2 cup diced cucumber
  • 1/2 cup diced red bell pepper
  • 1/3 cup thinly sliced green onions
  • 1 teaspoon dried dill
  • 2 ounces crumbled feta cheese
Cook orzo according to package directions. Drain and rinse with cold water; drain and place in a large bowl. 

Combine lemon juice and next five ingredients in a small bowl, stirring well with a whisk. Drizzle juice mixture over orzo; toss to coat. Add chicken, vegetables and cheese and toss gently to combine.
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