This is the pasta salad to make to make this summer. I have made this for countless dinners and bbqs, and it is always a hit. I think I have made it for every one of my friends who has a newborn baby, as it is easy to transport and makes amazing leftovers. You can make it as a side dish by omitting the chicken, or serve as an entrée as it has everything you need for a complete meal.
Filled with marinated artichokes, kalamata olives, cherry tomatoes, and dried cranberries (recipe calls for currants, but I substitute for cranberries), there are so many different flavors in every bite! I have also made variations from the original recipe as seen here. I never add the capers, as most people don’t like them. I love them, but when serving to other guests, capers are always something picked out and left on the plate. Also, the recipe calls for a lot of olive oil, and you don’t need to use this much. And definitely add more orzo –at least 1 full cup. I also always add feta. In my opinion, you can never have too much feta! And if you have extra time, add in some toasted pine nuts.
Seriously, make this for your next bbq and you will be getting rave reviews and everyone will be asking you for the recipe!
Hope everyone has a fabulous weekend!