Vibrant Mediterranean layered salad in jars with orzo, chicken, fresh vegetables, olives, and creamy feta. Ideal for meal prep.
# 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 until cooled completely, and set aside.
02 - Whisk together extra-virgin olive oil, red wine vinegar, dried oregano, minced garlic, Dijon mustard, sea salt, and freshly ground black pepper in a small bowl until emulsified.
03 - Prepare four 16-ounce mason jars with tight-fitting lids, ensuring they are clean and dry.
04 - Divide dressing evenly among jars as the base layer. Layer red onion, bell pepper, and cucumber directly over dressing. Add cherry tomatoes, followed by cooked orzo pasta spread evenly. Top with diced chicken, Kalamata olives, crumbled feta cheese, and finish with fresh parsley.
05 - Seal jars tightly with lids and refrigerate for up to four days before serving.
06 - Shake jar vigorously to distribute dressing throughout, or transfer contents into a bowl and toss to combine before eating.
