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Greek orzo salad

Time 30 minutes
Yields Serves 6 to 8
Greek orzo salad
1

Heat the chicken broth and water to a boil in a 5-quart saucepan. Stir in the orzo. Return to a boil. Cook, uncovered, for 10 minutes, stirring occasionally. Drain well and pour into a large bowl. Immediately stir the olive oil and vinegar into the hot pasta.

2

Stir in the cherry tomatoes and let stand 15 minutes.

3

Add the onions, olives, mint, parsley, oregano, lemon juice, salt and pepper. Toss until all ingredients are evenly mixed. Stir in the chicken.

4

Serve immediately. If made ahead and refrigerated, allow the salad to return to room temperature before serving.

From Donna Deane.

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