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Quick and Easy, Salads

Greek orzo salad

One of my family's favorite dishes -- the only one my just-graduating grown-up daughter has mentioned making in her own kitchen -- is a rice, corn and bean salad, improvised one summer a few years ago because I had some ... Read more

Total time: 30 minutes | Serves 6 to 8
  • 6 cups chicken broth
  • 6 cups water
  • 2 cups orzo
  • 1/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 1 cup halved petite cherry tomatoes
  • 1 cup chopped green onions
  • 1 cup pitted Kalamata olives
  • 1/4 cup chopped mint leaves
  • 1/4 cup chopped parsley
  • 1 tablespoon chopped oregano
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 2 cups cubed grilled chicken

Step 1Heat the chicken broth and water to a boil in a 5-quart saucepan. Stir in the orzo. Return to a boil. Cook, uncovered, for 10 minutes, stirring occasionally. Drain well and pour into a large bowl. Immediately stir the olive oil and vinegar into the hot pasta.

Step 2Stir in the cherry tomatoes and let stand 15 minutes.

Step 3Add the onions, olives, mint, parsley, oregano, lemon juice, salt and pepper. Toss until all ingredients are evenly mixed. Stir in the chicken.

Step 4Serve immediately. If made ahead and refrigerated, allow the salad to return to room temperature before serving.

Note: From Donna Deane.
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