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Chef Megan Mitchell

Online Cookbook

Greek Orzo Salad with Bell Peppers, Cucumber and Feta

  • Serves: 12
  • Complexity: easy
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Greek Orzo Salad with Bell Peppers, Cucumber and Feta


  • Kosher salt
  • 1 pound orzo pasta
  • 3 cups shredded rotisserie chicken, bite-sized pieces
  • 2 large heirloom tomatoes or 3-4 Roma tomatoes
  • 1 English or Japanese cucumber, 1/2-inch dice
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 1/2 cup pitted kalamata olives, halved lengthwise
  • 1/4 cup mint leaves, roughly chopped
  • 1/4 cup flat leaf parsley leaves, roughly chopped
  • 1/4 cup finely chopped dill
  • 1/2 cup EVOO
  • 1/2 cup red wine vinegar
  • 2 tbsp. dijon mustard
  • Freshly cracked black pepper
  • 6 ounces feta cheese
  • Whole mint leaves, for garnish
  • Whole parsley leaves, for garnish


  1. Bring a large pot of water to a boil. Liberally season with salt and cook the orzo per package directions until al dente. Drain and pour into large bowl, let cool slightly.

  2. Once the pasta has cooled add in the chicken, tomatoes, cucumbers, bell peppers, olives, mint, parsley and dill. Toss together.

  3. In a small bowl whisk together the EVOO, vinegar, dijon and a large pinch of salt and pepper. Pour over the pasta and stir to combine. Taste for seasoning adding more salt or pepper if needed.

  4. Lastly crumble in the feta and stir just until mixed through. Serve in a shallow bowl, cold or room temperature with extra mint and parsley leaves.

    Recipe Courtesy of Megan Mitchell

    Paid Partnership with Bonnie Plants

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