About this recipe:Wow your guests with this simple, yet delicious pasta salad. Orzo is tossed with tomatoes, olives, feta and chicken in a vinaigrette, then served in a red pepper cup. A perfect summer starter to enjoy all year round.
225g uncooked orzo pasta
4 tablespoons olive oil
75ml red wine vinegar
1 teaspoon Dijon mustard
3/4 teaspoon garlic granules
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
3/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
75g baby plum tomatoes, cut in half
35g black olives, cut in half lengthways
60g crumbled feta cheese
1 grilled chicken breast, diced
2 red peppers, cut in half lengthways and seeded
4 sprigs fresh oregano
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Method Prep:20min › Cook:15min › Ready in:35min
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 the 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.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic granules, 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.