Isn’t it beautiful?
I love all kinds of salads and this orzo salad was inspired by “I can’t eat another turkey sandwich for lunch.” They just weren’t doing it for me anymore – same thing different day, ya know what I mean?
A pasta salad is really the perfect lunch – you got your carbs, protein, veggies, and fruit all in one bite! The best part of it all is you can put whatever you want in a pasta salad. There really is no rhyme or reason why I decided to put chicken, cranberries, red peppers, grape tomatoes, arugula, fresh oregano, fresh basil, goat cheese, a few splashes of red wine vinegar, a drizzle or two of olive oil, and A LOT of cracked black pepper. There is no salt in this here salad.
The best advice I can give for making any type of salad is to use FRESH herbs – they make such a difference in taste. The oregano and basil with the arugula was a really great combo – can we say Italian?
I brought a bowl of this to lunch with some Trader Joe’s nut mix and it really hit the spot – filled me right up without weighing me down the rest of the afternoon.
- 1 cup orzo
- 1½ cups shredded chicken
- 1 red bell pepper
- 12 grape tomato
- ½ cup dried cranberries
- 2 ounces goat cheese, crumbled
- 1 cup arugula
- 4-5 fresh basil leaves
- 1 tablespoon fresh oregano
- 21/2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- Cracked pepper
- Cook the orzo according to directions on box. Drain and let cool.
- While orzo is boiling shred chicken (I kept it simple and bought a rotisserie chicken at the store). Feel free to bake or saute chicken breasts then shred.
- Next, chop up the red pepper, cut tomatoes in half, chop basil and oregano, measure out arugula, cranberries, goat cheese, red wine vinegar, and olive oil.
- Once the orzo and chicken are cooled, mix the rest of the ingredients in a large bowl and finished with cracked black pepper. Enjoy!