Another great summer salad. The original called for goat cheese, which I am quite sure must have tasted delicious. Instead, to make this nondairy, I grated some soy mozzarella before tossing. There was a lot of salad left over for lunch the next day (this recipe is enough for 8 servings) – still fresh tasting and the orzo added the right chewiness.
Chicken orzo salad (modified from My Recipes)
1 1/4 cups uncooked orzo
3 cups grilled chicken breasts, cut into bite-sized pieces
1 1/2 cups baby arugula
1 cup grape tomatoes, halved
1/2 cup chopped red bell pepper
2 tablespoons chopped fresh basil
2 tablespoons fresh chopped oregano
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
6 tablespoons shredded soy mozzarella
Cook pasta according to package directions, omitting salt and fat; drain well.
Combine pasta, chicken, and the next 5 ingredients (through oregano) in a large bowl; toss well.
Combine vinegar, oil, salt, and black pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over pasta and toss well to coat. Sprinkle with cheese.