Orzo with Chicken & Tomatoes

October 15th, 2012


Leftover roast chicken meat can be used to create a variety of meals, including this orzo salad.  This recipe will help you create a substantial meal you can whip up in no time at all, using only 5 ingredients! The flavors of the pesto and tomatoes combine beautifully, ensuring bursts of flavor in each bite! To make it a vegetarian meal, you can certainly leave out the chicken.


Orzo with Chicken & Tomatoes

Serves 8


  • 3 cups uncooked orzo
  • ½ cup pesto sauce
  • 2 cups shredded cooked chicken
  • 2 cups cherry tomatoes (heirloom or regular), sliced into half
  • Salt & pepper to taste
  • ¼ cup parmesan cheese


Cook the orzo as directed, 9 minutes in boiling water. Drain and rinse with cold water. Toss in the pesto and mix well. Set aside to cool.

In a large salad bowl, add the chicken and cherry tomatoes. Add the orzo pasta and stir. Add salt and pepper to taste and sprinkle with parmesan cheese. Serve.


Recipe and photo by Heather Teoh

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