• ajummalife

Best Orzo Pasta Ever

(Difficulty Level: ✗✗)


My fav version of #OrzoPasta. I prefer having this warm, but great as a cold salad too. Chock full of #vegis, good amount of #protein, and a #FoolProofRecipe! Luv it anytime of year! Confident you will enjoy just as much too!


INGREDIENTS:

• (1) lb. box orzo

• (1) rotisserie chicken

• (1) each: red and green bell pepper, yellow squash, zucchini, red onion

• (1) brunch asparagus

• (1) block feta (I like #TraderJoes)

• (1/3) cup lemon juice

• (1/4) cup and (1/3) cup olive oil

• (3) tbsp garlic, minced

• (10-12) basil leaves

• salt and pepper to taste


INSTRUCTIONS:

• preheat oven to 375 F

• medium dice (about 1/2 inch by 1/2 inch) all your vegis; asparagus cut about 2 inches

• layout vegis on sheet pan. Drizzle about 1/4 cup olive oil and heavy sprinkle of salt and pepper over vegis. Add minced garlic. I prefer 2-3 tablespoons. Mix around all together.

• roast vegis for 25 minutes

• while roasting cook orzo to al dente

• debone chicken and chop up similar to vegi sizes (I usually remove all skin)

• chiffonade basil (roll up and cut into fine thin strips)

• cut feta up to small cubes or can do bigger more rustic chunks

• mix lemon juice with remaining olive oil and add good amount of pepper and salt to flavor and whisk together

• once vegis done, combine ALL ingredients together minus cheese

• Toss together with lemon and oil mixture

• add in cheese and combine again

• ENJOY!!! Serve with some warm crusty bread with herb butter! Extra YUM!



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