Orzo Pasta Salad

By á-30692

it's all in the dressing

Ingredients

• The Dressing
• 1 c olive oil
• 1/3 c vinegar (I like to blend apple cider, rice wine, white wine, or white balsamic vinegars)
• 1 oz feta
• 1 TBSP garlic Dijon mustard (can sub regular Dijon)
• 1 lg garlic clove crushed
• 2 TSPB chopped flat leaf parsley (Italian parsley)
• juice from half a lemon
• 3/4 tsp salt
• 1/2 tsp fresh black pepper
• 1 tsp Anchovy paste (optional)
• The Salad
• 1 c orzo pasta (cooked per instructions)
• 1 rotisserie chicken, deboned and chopped
• 5-6 oz feta cut into 1/4" cubes
• 3/4 c small cherub tomatoes, quartered
• 1/4 to 1/2 c chopped flat leaf parsley (can substitute or blend arugula, spinach, or power greens)
• 4 oz kalamata olives, quartered (optional)

Preparation

Step 1

Puree all dressing ingredients in a small blender like a Bullet or hand held mixer until smooth. This will make more dressing than you need, but it refrigerates well and can be used on salads or as a marinade.

Cook pasta per instructions and strain and rinse with cold water. Stir in chicken, feta, tomatoes, parsley, and olives. Add about a 1/3c of the dressing and stir gently. You can add a little more if needed. Salt and pepper to taste.

Chill for at least an hour before serving.