This Mediterranean orzo pasta salad with shredded chicken, bell peppers, olives, and a wholegrain mustard dressing is such a wonderful recipe!
It’s so fresh and has a wonderful crunch from the bell peppers. This recipe is great for a potluck or a picnic, as it travels well.
If you love pasta salads, try our Mediterranean Pasta Salad and Pesto Pasta Salad Recipe.

Mediterranean Orzo Salad Features
- This orzo chicken dish has awesome Mediterranean flavors—the tangy olives really take it over the top. Plus, the whole-grain mustard dressing is phenomenal.
- This salad reheats well, and the recipe makes six servings, so it's perfect for meal prep or serving a crowd.
Chicken Orzo Pasta Salad Ingredients
- Orzo - (also called risoni) is a small pasta shape that cooks quickly. You can substitute for pearl couscous or ditalini.
- Chicken - use either cooked, shredded chicken breasts or rotisserie chicken. You can substitute for turkey as well.
- Bell Peppers - use a variety of colors of bell pepper for an extra pop of color! I used both yellow and red bell peppers.
- Green Onion - adds a wonderful bright punch of allium without being overwhelming. You can substitute for chives.
- Olives - use a medley of olives if possible for maximum flavor and color. I used both Kalamata and Castelvetrano olives.
- Parsley - fresh parsley adds a fantastic herby flavor and beautiful color to the dish.
Dressing Ingredients
- Extra Virgin Olive Oil - acts as the base of the dressing so use the best quality stuff you have.
- Lemon Juice - use freshly squeezed lemon juice, if possible, for the brightest citrus flavor.
- Wholegrain Mustard - a fantastic, seedy mushroom that has great flavor. Can be substituted for Dijon if you'd prefer.
- Salt & Pepper - seasons the dressing and brings out the best flavor in the other ingredients.


If you try this chicken orzo salad recipe, leave a comment and a star rating below!

Orzo Chicken Salad
This delicious Mediterranean orzo pasta salad with shredded chicken, bell peppers, olives, and a wholegrain mustard dressing is a great weeknight meal.
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Servings: 6 servings
Ingredients
- 1 ½ cups uncooked orzo
- 2 cups cooked chicken shredded or dice
- 3 bell peppers diced
- ⅓ cup olives sliced
- ½ cup chopped green onion
- ¼ cup chopped parsley
- 3 tablespoons extra virgin olive oil
- 2 tablespoons wholegrain mustard
- 3 tablespoons lemon juice
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
- Boil a large pot of water, for the orzo. Salt the water and cook orzo according to package instructions. Drain and set aside.
- Meanwhile, combine the chicken, bell peppers, olives, green onions, and parsley in a large bowl. Add the cooked orzo and stir it all together.
- Whisk the mustard, lemon juice, olive oil, salt, and pepper in a small bowl till combined.
- Add the dressing to the salad and serve immediately or save in the refrigerator for up to 4 days.
Notes
Storage - save in the refrigerator for up to 4 days in an airtight container.
Reheat - in the microwave in 30-second increments until the desired temperature is reached.
Nutrition
Serving: 1g | Calories: 314kcal | Carbohydrates: 34g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 35mg | Sodium: 602mg | Potassium: 374mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2210IU | Vitamin C: 84mg | Calcium: 36mg | Iron: 2mg
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