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To begin, bring a large pot of salted water to a boil. The salt not only enhances the flavor of the orzo but also helps it maintain its delightful texture. Once the water reaches a rolling boil, add the orzo and cook it according to the package instructions until it reaches an al dente consistency, usually about 8-10 minutes.

Cold Chicken & Veggie Orzo

Embrace the flavors of summer with Chilled Citrus Herb Chicken & Veggie Orzo, a vibrant and refreshing dish that's perfect for warm weather dining. This recipe features tender orzo pasta, succulent shredded chicken, and colorful vegetables, creating a delightful meal that’s both nutritious and satisfying. Ideal for picnics, barbecues, or simply a light lunch, discover how to craft this flavorful dish with easy steps and essential tips for maximum enjoyment. Enjoy a delightful culinary experience this season!
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Ingredients
  

1 cup orzo pasta

2 cups cooked chicken breast, shredded

1 medium zucchini, diced

1 cup cherry tomatoes, halved

1 cup bell peppers (red and yellow), diced

1 medium cucumber, diced

1/4 cup red onion, finely chopped

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

1/4 cup feta cheese, crumbled (optional)

1/2 cup olives, pitted and halved (optional)

For the dressing:

1/4 cup olive oil

2 tablespoons lemon juice

1 tablespoon red wine vinegar

1 teaspoon honey

1 clove garlic, minced

Salt and pepper to taste

Instructions
 

Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions, typically about 8-10 minutes, until al dente. Once cooked, drain the orzo and rinse it under cold water to halt the cooking process. Transfer the orzo to a large mixing bowl.

    Prepare the Chicken: If your chicken breast is not shredded, take this moment to shred it using forks or your hands. Add the shredded chicken to the bowl with the cooled orzo.

      Chop the Veggies: Prepare the vegetables by dicing the zucchini, cucumber, and bell peppers. Cut the cherry tomatoes in half and finely chop the red onion. Add all these fresh vegetables into the bowl with the orzo and chicken.

        Make the Dressing: In a separate small bowl, combine the olive oil, lemon juice, red wine vinegar, honey, and minced garlic. Whisk together until the mixture is well combined and emulsified. Season with salt and pepper to taste.

          Combine and Toss: Drizzle the dressing over the orzo, chicken, and vegetable mixture. Gently toss everything together to ensure an even coating of dressing across all ingredients.

            Finish with Herbs and Feta: Fold in the chopped parsley, basil, and crumbled feta cheese (if using) into the salad. Toss lightly to combine, ensuring the herbs and cheese are evenly distributed throughout.

              Chill: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Chill in the refrigerator for at least 1 hour, allowing the flavors to meld and intensify.

                Serve: Before serving, give the salad a gentle toss to redistribute the ingredients. Serve chilled, adding a garnish of extra herbs or olives on top for an added touch of freshness and color.

                  Prep Time: 20 minutes | Total Time: 1 hour 20 minutes | Servings: 4-6