Layered Mediterranean salad with orzo, chicken, fresh vegetables, briny olives, and creamy feta in mason jars.
# What You'll Need:
→ Pasta & Protein
01 - 1 cup dry orzo pasta
02 - 2 cups cooked chicken breast, diced or shredded
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 cup red bell pepper, diced
06 - 1/2 cup red onion, thinly sliced
07 - 1/4 cup fresh parsley, chopped
→ Add-Ins
08 - 1/2 cup Kalamata olives, pitted and sliced
09 - 3/4 cup feta cheese, crumbled
→ Dressing
10 - 1/4 cup extra-virgin olive oil
11 - 2 tablespoons red wine vinegar
12 - 1 teaspoon dried oregano
13 - 1 garlic clove, minced
14 - 1/2 teaspoon Dijon mustard
15 - 1/4 teaspoon sea salt
16 - 1/4 teaspoon freshly ground black pepper
# Steps:
01 - Cook orzo pasta according to package instructions. Drain and rinse under cold water until completely cooled.
02 - In a small bowl, whisk together olive oil, red wine vinegar, oregano, minced garlic, Dijon mustard, salt, and black pepper until well combined.
03 - Prepare four 16-ounce mason jars or similar containers with tight-sealing lids.
04 - Divide dressing evenly among jars. Layer red onion, bell pepper, and cucumber directly over dressing. Add cherry tomatoes, followed by cooled orzo pasta spread evenly. Top with chicken, then olives, feta cheese, and finish with fresh parsley.
05 - Seal jars tightly and refrigerate for up to 4 days.
06 - When ready to serve, shake the jar vigorously to distribute dressing or pour contents into a bowl and toss to combine.
