This was the day I discovered orzo pasta, which is a pasta that basically looks like rice but still cooks like a pasta. I was feeling creative and energetic after my best friend got the brilliant idea for us to go on a hike at Eaton Canyon Trails in Pasadena, California. We wanted something light but still good so I grabbed a bunch of veggies and cheese and we headed home. What I didn't realize is that I had basically grabbed ingredients for a Mediterranean dish, and this mediterranean pasta salad was created. You don't have to follow this exact recipe, once you cook the orzo pasta, you can literally add whatever you want to it. Get creative with your veggies and meat choices and flavor this pasta however YOU want.
Lets do this!
Ingredients:
1LB chicken breast (optional)
1 bag of orzo pasta
1 carton cherry tomatoes
feta cheese crumbled
asparagus
fresh parsley
1 can pitted Kalamata olives
salt/pepper/garlic powder
olive oil
For the orzo:
Cook pasta according to instructions on the back of the back (basically boil until al dente). Next drain the pasta, place in a bowl and season with salt/pepper and garlic powder and drizzle in a little olive oil. Rinse and cut the cherry tomatoes in half. Rinse and cut the asparagus in 2-3 inch logs. Next drain the olives and combine all ingredients. Top with fresh chopped parsley and serve. You can eat this pasta warm or cold.
For the chicken:
Allow chicken breast to come to room temperature. Next rinse and pat dry. Cut chicken breast into small pieces and season. Heat the oil on medium high and begin to sauté' pieces of chicken until golden brown, about 5-7 minutes. Lastly add the chicken to the pasta. (optional)
This dish is so light and healthy and can be made in about 30-35 mins. Enjoy!
With love & food,
-Chef Morghan