Mediterranean Chicken and Orzo Salad In Red Pepper Cups

An orzo pasta salad with chicken, feta cheese, olives, and grape tomatoes is served in pretty red bell pepper cups and garnished with leaves of fresh oregano. It won a blue ribbon at the fair!

• Preparation Time: 20 mins
• Cooking Time: 11 mins
• Total Time: 31 mins
• Calories: 462 Calories

Ingredients

• 1 teaspoon Dijon mustard
• 2 ounces crumbled feta cheese
• 1 grilled chicken breast half, diced
• 2 red bell peppers, cut in half lengthwise and seeded
• 4 sprigs fresh oregano
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.25 cup olive oil
• 0.75 teaspoon dried basil
• 0.75 teaspoon dried oregano
• 0.75 teaspoon onion powder
• 0.33333334326744 cup red wine vinegar
• 0.5 pound uncooked orzo pasta
• 0.75 teaspoon garlic powder
• 0.5 cup grape tomatoes, cut in half
• 0.25 cup black olives, cut in half lengthwise

Recipe Instructions

Step 1

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, transfer to a bowl, and let cool in the refrigerator.

Step 2

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, onion powder, salt, and pepper. In a large bowl, stir together the cooked orzo, tomatoes, olives, feta cheese, and chicken breast meat until thoroughly combined. Pour the dressing over the orzo mixture, lightly mix to coat all ingredients with dressing, and spoon into the red pepper halves. Garnish each serving with an oregano sprig.