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

Orzo with Chicken and Roasted Red Pepper

Orzo is a staple at my house, it's one of the items I always keep stocked in my pantry.  Orzo is rice shaped pasta that is versatile and easy to prepare. Combine it with your favorite meat, veggie, cheese or vinaigrette for a quick and healthy meal.  Orzo can be served hot or cold and always tastes better the next day.  My favorite thing about orzo is that 1 cup cooked (1/2 cup uncooked) is only 5 weight watchers points plus values or 210 calories. 

Orzo with Chicken and Roasted Red Pepper
Servings 4 - 1 cup servings
WW points+  6 per serving

Ingredients
1 cup uncooked orzo pasta

1/2 red bell pepper

2 handfuls of fresh baby spinach

5 tablespoons crumbled feta cheese

7 ounces warm cooked cubed chicken breast

garlic salt

salt and pepper

 

Directions



1. Spray bell pepper with cooking spray. Roast the red pepper on a grill or gas cook top or oven broiler for 5-7 minutes, once pepper is a little black and blistery place pepper in a plastic sandwich bag for about 10 minutes.  The steam will continue to cook the pepper and soften the skin. While the pepper is still enclosed in the plastic bag scrape the sides of the pepper with your finger to remove the charred skin.  (Note: I like a little char on my pepper but if you don't like it scrape it all off or just skip the roasting completely and saute the chopped bell pepper in a pan.)  Remove the pepper from the bag, chop and set aside.

2. Cook the orzo according to the directions on the box. Once the orzo is done, drain it and pour hot orzo into a large bowl.  While the orzo is still hot add in two handfuls of fresh spinach and stir.  The heat from the orzo will wilt the spinach.  Next add in the feta cheese, roasted red peppers and chopped cooked chicken breast**. Season with garlic salt, salt and pepper to you taste. 

Note: If the pasta is a little dry, toss in 2 teaspoons of olive oil (this will not change the WW points+ values).

**I will be writing a post on brining and freezing cooked chicken soon.