1 1/4 cups uncooked orzo
3 cups grilled chicken breast, chopped
1 1/2 cups arugula
1 cup grape tomatoes, halved
1/2 cup red bell pepper, chopped
1/4 cup red onion, chopped
2 Tbsp fresh basil, chopped
1 tsp fresh oregano, chopped
2 Tbsp red wine vinegar
1 Tbsp extra virgin olive oil
1/8 tsp salt
1/8 tsp black pepper
1 1/2 oz goat cheese, crumbled
Cook pasta according to package directions, omitting salt and fat. Drain well. Combine pasta, chicken and the next six ingredients in a large bowl. Toss well
Combine vinegar, oil, salt and black pepper in a small bowl, and combine with a whisk. Drizzle mixture over pasta. Toss well to coat. Sprinkle with cheese. Serve warm or cold.
Is it a Keeper?
So flavorful! So light! A perfect lunch! I did end up substituting baby spinach for the arugula and I used fresh mozzarella in place of the goat cheese (I’m not a big fan of goat cheese). This was such a great lunch! I’ll be making this over and over. It’s so easy to make and then package in individual containers for lunch throughout the week. However, I did keep the spinach out when I stored it. I didn’t want it to wilt. I will bring the spinach in a separate Ziploc bag and add it when I’m ready to eat it. This was so good, that I can’t wait for lunch tomorrow!
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