Orzo with Chicken and Fresh Herbs

This Italian pasta salad makes a terrific lunch or supper for four...on the table in 25 minutes!

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4

1/2
cup uncooked orzo or rosamarina pasta (about 3.5 oz)
1
pint (2 cups) cherry or grape tomatoes, cut in half
2
cloves garlic, finely chopped
1/4
cup olive oil
3
tablespoons white wine vinegar
1/2
teaspoon salt
1/8
teaspoon pepper
3
tablespoons chopped fresh basil, oregano, marjoram or thyme leaves (or a combination)
2
cups cut-up cooked chicken
1
cup small fresh mozzarella cheese balls (about 6 oz)
4
large leaves butter lettuce

  • 1 Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
  • 2 In large bowl, mix tomatoes, garlic, oil, vinegar, salt, pepper and herbs. Add chicken, cheese and cooked pasta; toss until evenly coated. To serve, spoon 1 1/4 cups salad onto each lettuce leaf.

Expert Tips

This salad is delicious served at room temperature or chilled.

This recipe can easily be doubled.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
(
Calories from Fat
250),
% Daily Value
Total Fat
28g
28%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
85mg
85%;
Sodium
580mg
580%;
Total Carbohydrate
25g
25%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
35g
35%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
20%;
Calcium
35%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.