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Ingredients
1/2 Pound uncooked orzo pasta
1/4 Cup olive oil
1/3 Cup red wine vinegar
1 Teaspoon Dijon mustard
3/4 Teaspoon garlic powder
3/4 Teaspoon dried oregano
3/4 Teaspoon dried basil
3/4 Teaspoon onion powder
1/2 Teaspoon Kosher salt
1/4 Teaspoon ground black pepper
1/2 Cup grape or cherry tomatoes, cut in half
2 Ounces crumbled feta cheese
1 Pound grilled chicken breast half, diced
2 Red bell peppers; cut in half lengthwise & seeded
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 and transfer to a bowl, 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.