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
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.
Ingredients
½ teaspoon salt
¼ cup olive oil
¾ teaspoon garlic powder
¼ teaspoon ground black pepper
¾ teaspoon dried oregano
¾ teaspoon dried basil
⅓ cup red wine vinegar
1 teaspoon Dijon mustard
¾ teaspoon onion powder
2 ounces crumbled feta cheese
½ pound uncooked orzo pasta
½ cup grape tomatoes, cut in half
¼ cup black olives, cut in half lengthwise
1 grilled chicken breast half, diced
2 red bell peppers, cut in half lengthwise and seeded
