On hot days, I toss this together for a cool supper. The lemon dressing is so refreshing. Try it with grilled chicken.
—SUSAN KIEBOAM STREETSBORO, OH
START TO FINISH: 25 MIN. • MAKES: 6 SERVINGS
2 cups uncooked whole wheat orzo pasta
2 cups shredded rotisserie chicken
10 cherry tomatoes, halved
1/2 cup crumbled tomato and basil feta cheese
1 can (2 1/4 ounces) sliced ripe olives, drained
1/4 cup chopped sweet onion
1/4 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon dried oregano
1. Cook pasta according to package directions. Drain pasta; rinse with cold water and drain well.
2. In a large bowl, combine the pasta, chicken, tomatoes, cheese, olives and onion. In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat.
Per 1 cup: 397 cal., 16g fat (3g sat. fat), 47mg chol., 407mg sod., 40g carb. (1g sugars, 10g fiber), 22g pro.
Diabetic Exchanges: 3 lean meat, 2 1/2 starch, 2 fat.