Greek orzo salad

Time 30 minutes
Yields Serves 6 to 8
Greek orzo salad

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.


Stir in the cherry tomatoes and let stand 15 minutes.


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


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

From Donna Deane.

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