Orzo
Salad
with
Chicken
and
Three
Cheeses
-
serves
6
1
cup
orzo
pasta,
uncooked
1-1/2
cups
coarsely
chopped
cooked
chicken
or
turkey
1/3
cup
prepared
Italian
or
vinaigrette
salad
dressing
1
jar
(6
oz)
marinated
artichoke
hearts,
drained,
coarsely
chopped
1
cup
diced
Mozzarella
or
Provolone
cheese
1
large
(I
cup)
ripe
tomato,
seeded,
diced
1/3
cup
pitted,
coarsely
chopped
Kalamata
olives
1/4
cup
packed
fresh
basil
leaves,
cut
into
thin
strips
1/2
cup
(2
oz)
crumbled
Feta
cheese
1/2
cup
shredded
Parmesan
cheese
Mixed
salad
greens
Freshly
ground
pepper
Cook
orzo
according
to
package
directions.
Drain
and
rinse
with
cold
water;
drain
well.
In
large
bowl,
combine
orzo,
chicken
and
dressing;
toss.
Add
artichokes,
Mozzarella
cheese,
tomatoes,
olives
and
basil;
toss
well.
Add
Feta
and
Parmesan
cheeses;
toss
lightly.
Cover
and
chill
at
least
30
minutes
or
up
to
6
hours
before
serving.
Serve
on
salad
greens.
Season
with
pepper,
as
desired.
Submitted By (Miki)
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