• Pasta
• Pitts

Lemony Orzo Salad

Ingredients

1 lb. orzo pasta
2 zucchini, diced small
zest and juice of 2 lemons
3 cups diced leftover cooked or rotisserie chicken
1 pint cherry tomatoes, halved
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup crumbled goat or feta cheese

Directions

1. Cook the orzo according to package directions. Retain a small amount of hot water for "reserved cooking liquid" referenced in step 5.

2. Chop the zucchini and place it in a large bowl. Cut the tomatoes and put them in a separate container. Zest and juice the lemons and place in a separate container. Measure seasonings and oil and mix together in a separate container.

3. Once the orzo is ready, drain it and add it on top of the zucchini (which helps soften the raw zucchini just slightly). Add the zest and juice of the lemon on top of the hot orzo (the heat enhances the flavor and smell).

4. Add the chicken, tomatoes, olive oil, salt and pepper and mix well to combine. Add the goat cheese and stir to combine, being careful not to break it up too much.

5. You can add in some reserved cooking liquid if needed to help all the ingredients meld together.

Serve and enjoy! Leftovers are great cold, too.