Greek Orzo Pasta Salad
Equipment
Ingredients
Chicken
chicken breast
2 piece
garlic cloves
5 piece
paprika
2 tsp
salt
1 tsp
dried oregano
2 tsp
fresh oregano
1 handful
lemon zest
1 piece
honey
1 squeeze
Pasta Salad
red pepper
1 piece
orange pepper
1 piece
courgette
1 piece
aubergine
1 piece
red onion
1 piece
cherry tomatoes
150 g
Kalamata olives
100 g
fresh parsley
1 handful
orzo pasta
150 g
paprika
2 tsp
oregano
2 tsp
salt
1 tsp
black pepper
1 tsp
olive oil
3 tbsp
Dressing
olive oil
2 tbsp
red wine vinegar
1 tbsp
honey
1 tsp
lemon juice
0.5 piece
lemon zest
0.5 piece
Dijon mustard
0.5 tsp
oregano
1 tsp
salt
1 pinch
Instructions
Prepare chicken marinade
Mix together garlic, 2 tsp paprika, 1 tsp salt, 2 tsp dried oregano, fresh oregano, zest of 1 lemon, and squeeze of honey in a bowl.
Marinate chicken
Roughly cut 2 chicken breasts and mix with the marinade. Let marinate for at least 2 hours (can be done overnight).
Cook orzo pasta
Cook 150g orzo pasta according to package instructions. Drain and drizzle with olive oil. Leave to cool.
Prepare vegetables
Very finely dice red pepper, orange pepper, courgette, aubergine, and red onion (save cherry tomatoes for later).
Roast vegetables
Coat diced vegetables with olive oil, 2 tsp paprika, 2 tsp oregano, salt, and pepper. Roast in oven at 200°C for 25 minutes.
Cook marinated chicken
Cook marinated chicken breasts in a pan over medium heat until cooked through, about 8-10 minutes.
Make dressing
In a jar, mix 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp honey, juice and zest of 1/2 lemon, 1/2 tsp Dijon mustard, 1 tsp oregano, and pinch of salt. Shake well.
Assemble salad
Mix cooled orzo with roasted vegetables, cherry tomatoes, Kalamata olives, fresh parsley, and chopped cooked chicken. Pour dressing over and toss to combine.
Original recipe
Storage
Store in airtight container. Flavors develop after 1 hour in fridge.
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