Whole Wheat Orzo Chicken Salad with Roasted Corn & Green Beans

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As its own light meal or a side to soup, this cold salad is a simple, but delicious, way to enjoy our healthy whole wheat pasta; we used roasted chicken, whole wheat orzo pasta, roasted corn and green beans flavored with garlic and extra virgin olive oil.

Ingredients:

• 1/2 (1-pound) package (1/2 pound) DeLallo Whole Wheat Orzo
• 1/2 pound fresh green beans, trimmed & cut into 1-inch pieces
• 3 tablespoons DeLallo Extra Virgin Olive Oil
• 2 cloves garlic, minced
• 2 cups frozen corn, thawed
• 1 (3-pound) roasted chicken, shredded with skin removed (approximately 3 1/2 cups)
• Salt and ground black pepper

Directions:

In a large pot, boil salted water to cook orzo. Cook until al dente, about 8 minutes. Drain and rinse under cold water until cooled.

In the meantime, bring another pot of shallow water to a boil, add salt and green beans. Cook until beans are a bit tender but still crisp, about 5 minutes. Drain and set aside to cool.

Heat olive oil on medium heat in a large saucepan. Add minced garlic and cook until fragrant, about 2 minutes. Add corn and 1 teaspoon of salt; cook for another 3 to 4 minutes or until warmed.

Toss pasta and beans with corn mixture and chicken. Salt and pepper to taste, then serve. Can be chilled, but we recommend serving at room temperature.

Serves 4 Printer-friendly version