Meet the ultimate summer side dish: Orzo Pasta Salad. This bright, fresh and lemony pasta salad works as an easy dish to bring to a potluck or serve at a cookout, but you could also enjoy it as a whole meal because it includes chicken.
0 Cook the orzo to packaging instructions. (Ours cooked for 9 minutes.) Drain in a colander and place in a bowl. Drizzle with a little olive oil.
1 Warm the olive oil in a large skillet over medium heat.
2 Add the red onion to the skillet and cook until softened, about 8-10 minutes. Remove from the skillet and place in the bowl with the orzo.
3 Add the grape tomatoes to the skillet. Turn up the heat to medium-high and cook until the skins of the tomatoes are blistered, about 5-8 minutes. Remove from the skillet and place in the bowl with the orzo and red onion.
4 Add the spinach to the skillet and cook until wilted, 1-2 minutes. Remove from the skillet and place in the bowl with the other ingredients.
5 Measure the feta, green onion, shredded chicken and parsley to the bowl. Toss to combine.
6 Make the dressing. Combine the olive oil, lemon juice, lemon zest, salt and pepper in a mason jar. Shake vigorously to combine.
7 Pour the dressing directly on top of the orzo pasta salad, and toss.
8 Serve immediately and garnish with additional parsley and chopped green onion.
