This is a version of a recipe my younger sister, JoAnn, introduced to me many years ago. There are many similar recipes out there, but this one is a mish-mash of a few I combined. The measurements are an educated guess … I just use “about” what looks right.
Ingredients
1-1/2 cups orzo
1 large cooked chicken breast cubed (I had small chicken tenders, that’s why there are so many)
1 medium English cucumber cut in rings and halved (I get the little ones and cut up about 3 or 4)
1 small pkg grape tomatoes (I get the little multi-colored pkg at TJs)
1 cup crumbled feta (again, I just use a whole pkg from TJs)
1/4 cup pitted Kalamata olives cut in half (I usually add more ‘cause I love them)
1/2 cup toasted pine nuts
1/2 cup Parmesan cheese (I use parmigiano-reggiano …again, TJs)
(my sister also adds some capers & marinated sun-dried tomatoes, which sounds yummy … I didn’t have either)
Dressing
1/3 cup olive oil
3 lemon juice
2 cloves garlic (get those frozen cubes at TJs to have at all times)
1/4 cup white balsamic
S & P
1/2 cup fresh basil – chiffonade or chopped
lots of salt & pepper to taste (I always use white pepper ‘cause it doesn’t have such a bite to it)
… and maybe a bit more parmigiano-reggiano.
Cook the orzo according to pkg directions (al dente). Drain well and transfer to a large bowl to cool a bit (it’ll stick together, but the dressing will coat it later) Mix the dressing ingredients together in a mason jar and shake to combine. Throw all the ingredients, except basil, in the bowl over the orzo and mix well. Add the dressing and mix again. Add the basil, season with more salt and pepper if needed and give one last good mix. Enjoy!!
You cannot direct the wind, but you can adjust the sails!
