Orzo Pasta Salad

Leftovers, I have a love hate relationship with them. I don't really like eating them but they are a necessary part of life, that is if you don't want to be wasteful. I really don't like eating the same thing over and over again; it's gets boring. Also the food doesn't always taste that great. Chinese food and most fried foods make the worst leftovers.  In Chinese food, the sauce get absorbed and the food dries out when reheated (Have you ever tried to reheat general tso chicken?? I rest my case..lol) And with fried foods, they lose the fried crispiness that I love. On the flip side, I like eating leftovers when the dish tastes better the next day. There are some foods that just taste better after the flavors and sauces have had time to marinate and get absorbed. I feel that way about most pasta dishes. My orzo pasta salad is one of my favorite leftover meals. It’s a light zesty salad that gets more flavorful each day.

What is your favorite leftover meal?

Orzo Pasta Salad
Servings: 6

Ingredients

• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 green bell pepper, diced
• 1 red onion, diced
• 2 garlic cloves, minced
• Olive oil
• 1/2 lb orzo pasta, cooked
• 1/3 cup scallions, minced**
• 1 cup of feta cheese, crumbled**
• 1/4 cup fresh basil leaves, chopped**
• salt, pepper
• Balsamic vinaigrette salad dressing

Directions

1. Sauté bell peppers, onion, and garlic with the olive oil, salt, and pepper over med-high heat until soft.
2. Pour cooked orzo into a large serving bowl, add cooked veggies and 1/2 cup of balsamic vinaigrette. Mix well, bring to room temperature.
3. Stir in scallions, feta and basil.
4. Chill and add more balsamic vinaigrette to your taste. Can be served chilled or at room temperature.

**Modify quantities to your taste

Rotisserie Chicken Salad

Over the last two years I have been trying to perfect my chicken salad recipe.  I have tried many variations, using canned chicken, baked chicken, with eggs without eggs; trying to get the recipe just right.  I have finally nailed down a recipe that makes great chicken salad every time. 

Lately I have been serving chicken salad as an appetizer, spooning chicken salad into phyllo cups and garnishing it with parsley and smoked paprika. These Chicken Salad Bites are an easy appetizer that taste great and can be made ahead of time.

Chicken Salad Recipe

Updated 5/15/2013
Ingredients

• 1 whole rotisserie chicken, shredded without the skin
• 3 - 4 tablespoons chicken drippings from rotisserie chicken
• 3 celery ribs, diced
• 1/2 large green pepper, diced
• 1/2 small onion, diced
• 1 cup of mayo
• 2 tablespoons yellow mustard
• 1/4 cup sweet relish
• salt, pepper, garlic powder, onion powder to taste

Directions 

1. In a large bowl combine shredded chicken, chicken drippings, diced veggies and relish. Mix well.
2. Add in 2/3 cup of mayo and mustard, mix well.  Add additional 1/3 cup of mayo one tablespoon at a time until it has reached a desired consistency.
3. Season to taste with salt, pepper, garlic powder and onion powder. 
4. Let chill and serve.

Note: For best results, prepare chicken salad using a chicken that is warm or room temperature. 

To make Chicken Salad Bites, use a spoon or melon baller and scoop chicken salad into store bought phyllo cups.  Sprinkle with fresh parsley and smoked paprika.  This recipe will make about 45 bites.