Mediterranean Orzo Pasta Salad

This Mediterranean Orzo Pasta Salad is filled with comforting ingredients like roasted vegetables, feta cheese & seared marinated chicken. This recipe packs in so much flavour, with a Lemon Balsamic chicken marinade that doubles as a vinaigrette to top the orzo and veggies.

Ingredients in Mediterranean Orzo Pasta Salad

Lemon Balsamic Marinade:

• 1/4 cup of olive oil
• 1 tbsp oil from jar of oil packed sun-dried tomatoes
• 3 tbsp balsamic vinegar
• 1 tsp dijon mustard
• 3 large cloves garlic
• 1 ½ medium lemons (zest and juice)
• 1/2 tsp dried oregano 
• 1/2 tsp salt, pinch black pepper & red chili flakes

Orzo Pasta Salad:

• 4 boneless, skinless chicken breasts (pounded until each are about 1/2 inch thick)
• 8 oz uncooked orzo pasta
• 1 shallot
• 4 large cloves garlic
• 1 pint cherry or grape tomatoes
• 1 pint crimini mushrooms
• 1/3 cup fresh parsley
• 2 cups raw spinach
• 3-4 sun-dried tomatoes
• 1/3 cup feta cheese

How to Make

1. In a small bowl mix together all ingredients for the marinade. Place the chicken breasts in a shallow dish and pour half of the marinade over top, reserving the rest for later. Mix to coat all sides of the chicken and set aside to marinate for 30 minutes. 
2. Preheat the oven to 375°F and set aside 2 parchment lined baking sheets. Heat a frying pan over medium heat with a drizzle of oil and sear the chicken breasts for 3-5 minutes on each side then place on one of the baking sheets. 
3. Add the diced shallot, garlic, cherry tomatoes and mushrooms to the other baking sheet, drizzle with olive oil and a pinch of salt and pepper and mix to coat all the vegetables. Transfer both baking sheets to the oven and bake for 20 minutes, or until the chicken is cooked through and the vegetables have softened. 
4. While the veggies and chicken are baking, cook the orzo to al dente according to package directions. Drain and set aside. 
5. Once the vegetables are done baking, immediately add the chopped parsley, spinach and sundried tomatoes to the hot pan and mix around the pan to slightly wilt the spinach. Mix into the cooked orzo and top with the remaining dressing and the feta cheese. Slice the chicken and add on top.

Add Ins & Substitutions

I am a big fan of using up ingredients you may have kicking around in your fridge. Feel free to substitute the vegetables with a similar cooking time.

Optional add ins:

• Capers
• Kalamata olives, or olives of choice
• Goat cheese

More pasta recipes to try:

Check out some other pasta recipes on the blog, like these Lasagna Roll ups with White Bean Ricotta, these Tofu Ricotta Stuffed Shells, or this Vegan Tempeh Bolognese!

If you try this recipe leave a star rating and review so I know how you liked it!