Vibrant Mediterranean layered salad with orzo, chicken, vegetables, olives, and feta in portable jars
# What You 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 tbsp red wine vinegar
12 - 1 tsp dried oregano
13 - 1 garlic clove, minced
14 - 1/2 tsp Dijon mustard
15 - 1/4 tsp sea salt
16 - 1/4 tsp freshly ground black pepper
# How to Make It:
01 - Cook orzo according to package directions until al dente. Drain thoroughly, rinse under cold water to stop cooking and prevent sticking. Allow to cool completely before assembling.
02 - Whisk together olive oil, red wine vinegar, dried oregano, minced garlic, Dijon mustard, sea salt, and black pepper in a small bowl until emulsified.
03 - Set out four 16-ounce mason jars with lids. Ensure jars are clean and dry before beginning the layering process.
04 - Divide dressing evenly among the four jars as the bottom layer. Add red onion, bell pepper, and cucumber directly atop the dressing. Layer cherry tomatoes next, followed by cooked orzo pasta spread evenly. Top with chicken, then olives, crumbled feta cheese, and finish with fresh parsley garnish.
05 - Seal jars tightly and refrigerate for up to 4 days. When ready to eat, shake jar vigorously to distribute dressing or empty contents into a bowl and toss to combine thoroughly.
