|First things first. Cook your pasta, as you need to give it time to cool.|
|All your pretty veggies! I love a colorful meal!|
|Cut up your veggies. I cut up a whole cucumber, a whole big red bell pepper, and 4 green onions.|
Again for a normal portion, you only need 1/2 a cucumber, 1/2 a pepper, and 2 green onions.
|Mix all your chopped up veggies into the cool and cooked orzo pasta.|
|Stir in the dressing, some feta cheese, and chopped up fresh dill.|
Lemon-Orzo Salad with Veggies and Chicken
Adapted from Cooking Light
3/4 C uncooked orzo pasta
1/4 tsp grated lemon rind
3 Tbs fresh lemon juice
1 Tbs extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp minced garlic
1/4 tsp honey
1/8 tsp black pepper
1 C cooked shredded or diced boneless, skinless chicken
1/2 C diced cucumber
1/2 C diced red bell pepper
1/3 C sliced green onions
1 Tbs chopped fresh dill, or 1 tsp dried dill
1/2 C crumbled feta cheese
Cook orzo according to package directions. Drain and rinse with cold water until pasta feels cool to the touch. Drain and place in a large salad bowl.
While orzo cooks, combine lemon rind, lemon juice, olive oil, salt, garlic, honey, and black pepper. Whisk to combine.
Add chicken, cucumber, bell pepper, green onions, and dill to pasta. Drizzle with dressing and toss to combine. Divide onto 4 plates and sprinkle with feta.