Italian Orzo Pasta Salad Recipe for Refreshing Summer Nights

This Italian Orzo Pasta Salad recipe is a refreshing dish perfect for summer nights, packed with flavors and textures.

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Prep Time 30

Cook Time 20

Chill Time 1

Total Time 1 50

Servings: 4 servings

Course: Salad

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Orzo Pasta Gluten-free options can be used.
2 breasts Boneless Skinless Chicken Marinate for flavor.
1 cup Cherry Tomatoes Can substitute with grape tomatoes.
1/2 cup Castelvetrano Olives A rich, buttery flavor.
1 cup Bocconcini (Fresh Mozzarella Balls) Or use cubed mozzarella.
2 cups Baby Arugula Substitute with spinach if necessary.

For the Dressing

1/4 cup Homemade Italian Dressing Made from olive oil, vinegar, garlic, herbs, and spices.

Equipment

Grill
Medium bowl
large pot
Mixing Bowl
platter

Method

Cooking Steps

Marinate the chicken in a medium bowl with half of the homemade Italian dressing for at least 30 minutes.
Preheat the grill to medium-high heat (375°F/190°C) and grill the chicken for 6-7 minutes per side until cooked through.
Cook the orzo pasta in salted boiling water for 8-10 minutes until al dente; rinse with cold water and toss with olive oil.
In a large mixing bowl, combine the cooled orzo, sliced chicken, tomatoes, olives, and bocconcini; add remaining dressing and toss.
Serve on a platter with arugula underneath; garnish with basil if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 42gProtein: 25gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 400IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Let the salad chill for at least an hour to meld flavors. Store leftovers in airtight containers for up to 4 days. Ideal for meal prep.

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