Description
This yummy recipe won my mom a blue ribbon at the Wisconsin State Fair. It is very beautiful and flavorful!
Ingredients
- ½ pound uncooked orzo pasta
- ¼ cup olive oil
- ⅓ cup red wine vinegar
- 1 teaspoon Dijon mustard
- ¾ teaspoon garlic powder
- ¾ teaspoon dried oregano
- ¾ teaspoon dried basil
- ¾ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup grape tomatoes, cut in half
- ¼ cup black olives, cut in half lengthwise
- 2 ounces crumbled feta cheese
- 1 grilled chicken breast half, diced
- 2 red bell peppers, cut in half lengthwise and seeded
- 4 sprigs fresh oregano
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling
- stir in the orzo
- and return to a boil. Cook the pasta uncovered
- stirring occasionally
- until the pasta has cooked through
- but is still firm to the bite
- about 11 minutes. Drain well in a colander set in the sink
- transfer to a bowl
- and let cool in the refrigerator.
- In a small bowl
- whisk together the olive oil
- red wine vinegar
- Dijon mustard
- garlic powder
- oregano
- basil
- onion powder
- salt
- and pepper. In a large bowl
- stir together the cooked orzo
- tomatoes
- olives
- feta cheese
- and chicken breast meat until thoroughly combined. Pour the dressing over the orzo mixture
- lightly mix to coat all ingredients with dressing
- and spoon into the red pepper halves. Garnish each serving with an oregano sprig.
Prep Time: 20 mins
Cook Time: 11 mins
Total Time: 1 hr 1 min
Servings: 4