Mediterranean layered salad with orzo pasta, grilled chicken, crisp vegetables, briny olives, and creamy feta cheese in convenient 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
# How-To Steps:
01 - Cook orzo pasta according to package directions. Drain thoroughly, rinse under cold water, and allow to cool completely.
02 - Whisk together olive oil, red wine vinegar, oregano, minced garlic, Dijon mustard, salt, and pepper in a small bowl until emulsified.
03 - Gather four 16-ounce mason jars or equivalent glass containers with tight-fitting lids.
04 - Divide dressing evenly among jars as the base layer. Add red onion, bell pepper, and cucumber directly over dressing. Layer cherry tomatoes next, followed by cooled orzo spread evenly. Top with chicken, then olives, feta cheese, and finish with fresh parsley.
05 - Seal jars with lids and refrigerate for up to 4 days before consumption.
06 - Shake sealed jar vigorously to distribute dressing evenly, or transfer contents to a bowl and toss to combine before eating.
