Layered Mediterranean salad with orzo, chicken, fresh vegetables, olives, and feta cheese. Ready to eat in 35 minutes.
# What You'll Need:
→ Pasta & Protein
01 - 1 cup dry orzo pasta
02 - 2 cups cooked chicken breast, diced or shredded
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 cup red bell pepper, diced
06 - 1/2 cup red onion, thinly sliced
07 - 1/4 cup fresh parsley, chopped
→ Add-Ins
08 - 1/2 cup Kalamata olives, pitted and sliced
09 - 3/4 cup feta cheese, crumbled
→ Dressing
10 - 1/4 cup extra-virgin olive oil
11 - 2 tablespoons red wine vinegar
12 - 1 teaspoon dried oregano
13 - 1 garlic clove, minced
14 - 1/2 teaspoon Dijon mustard
15 - 1/4 teaspoon sea salt
16 - 1/4 teaspoon freshly ground black pepper
# How To Make It:
01 - Cook orzo pasta according to package instructions. Drain and rinse under cold water until completely cooled.
02 - Whisk together olive oil, red wine vinegar, oregano, garlic, Dijon mustard, sea salt, and black pepper in a small bowl until well combined.
03 - Divide dressing evenly between four 16-ounce mason jars. Layer red onion, bell pepper, and cucumber directly over dressing. Add cherry tomatoes, then cooled orzo pasta spreading evenly.
04 - Top orzo with cooked chicken, then Kalamata olives, crumbled feta cheese, and finish with fresh parsley.
05 - Seal jars tightly and refrigerate up to 4 days. When ready to serve, shake jar to distribute dressing or pour contents into bowl and toss to combine.
