Chicken Orzo Pasta Salad

Servings: | Prep Time: | Cook Time:

Ingredients:

Salad
• 2 Red and/or Yellow Bell Peppers, chopped to bite size
• 3 Garlic Cloves, minced
• 1 medium Red Onion, chopped
• 3 tablespoons of The Olive Tap’s Sorrento Lemon or Meyer Lemon Olive Oil
• 1 whole Roasted Chicken broken up into bite size pieces
• 1 lb. box of orzo pasta
• 1 cup Grape or Cherry Tomatoes, cut in half
• 1/2 cup Feta Cheese
• Salt and Pepper to taste
• Chiffonade (thin strips) of 3-4 Basil leaves

Dressing
• 1/2 Cup The Olive Tap’s Sorrento Lemon or Meyer Lemon Olive Oil
• 1/2 Cup The Olive Tap’s Italian Herbs Riserva Balsamic Vinegar
• Salt and Pepper to taste
Note: This dressing can also be made with our Sicilian Lemon White Balsamic Vinegar and Sicilian Herbs or
Tuscan Herb Olive Oil.

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1.  Preheat oven to 400 degrees.  In a bowl, combine the peppers, garlic and onion.  Add olive oil and toss to coat.
Sprinkle with salt and pepper.  Place on shallow roasting pan and cook for 15 minutes, stir and
cook for an additional 15 minutes.  Add chopped Chicken during the last 10 minutes.  Remove from oven and set
aside.
2.  While vegetables and chicken are cooking, add sufficient water to a 4 qt. pot and cook the orzo pasta to desired
doneness.  Drain and set aside.
3.  Prepare the dressing, whisking vigorously to combine.
4.  Mix the roasted vegetables, chicken, pasta, tomatoes, feta and dressing together in a large bowl.  Sprinkle fresh
Basil on top of salad.  Serve and Enjoy!

Serves 8