 | | Greek Pasta Salad |
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1 lb. Orzo pasta, cooked al deute
1 lb. chicken breast, skinless and cubed
1 lb. "baby" shrimp
1 c. sliced black olives
1 c. each zucchini, squash, carrots; cut into thin strips or cubes
2 c. artichoke hearts, quartered
2 to 3 tbsp. garlic, fine chopped
2 to 3 sprigs, fresh rosemary or basil, finely chopped
1/2 c. olive oil
1/4 c. balsamic vinegar
2 to 3 tbsp. lemon juice
Salt and pepper to taste
1/2 lb. feta cheese, crumbled |
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| Instructions |
| Saute chicken,* shrimp and garlic in 1/4 c. olive oil. Add zucchini, squash and carrots. Cook to desired doneness. Add to Orzo pasta. Add all other ingredients and mix well. Garnish with Feta cheese. *Chicken can also be grilled. Serve hot as an entree. Serve cold as a salad
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