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Chicken pesto orzo salad with cherry tomatoes and fresh basil in a white bowl

Chicken Pesto Orzo Salad

Orzo and chicken tossed with lemony basil pesto, cherry tomatoes, cucumber, olives and feta. Great warm or cold.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American, Mediterranean
Calories: 410
Ingredients Method Notes

Ingredients
  

Salad
  • 1 1/2 cups orzo pasta uncooked, about 9 oz
  • 1 tbsp olive oil
  • 2 cups cooked chicken cubed or shredded
  • 1 1/2 cups cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/4 cup red onion finely chopped
  • 1/3 cup black or Kalamata olives sliced
  • 1/2 cup feta cheese crumbled
  • 1/4 cup fresh basil torn
Pesto dressing
  • 1/2 cup basil pesto store-bought or homemade
  • 2 tbsp lemon juice
  • 1/2 tsp salt plus pepper to taste

Method
 

  1. Cook the orzo in well-salted boiling water 8–9 minutes until just tender. Drain in a fine mesh strainer and rinse under cold water.
  2. Shake the orzo dry, transfer to a large bowl and toss with the olive oil.
  3. Cube or shred the chicken and prep the tomatoes, cucumber, onion and olives.
  4. Stir the pesto with the lemon juice, salt and pepper, adding a splash of water if thick.
  5. Add the chicken and vegetables to the orzo, pour over the dressing and toss. Gently fold in the feta.
  6. Chill at least 30 minutes, adjust seasoning and top with basil before serving.

Notes

Keeps 4 days refrigerated; refresh leftovers with extra pesto or lemon. For vegetarian, swap the chicken for chickpeas. Nutrition is an estimate.