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Recipe Heather Teoh of Eat the Wind

Orzo with Chicken & Tomatoes

Leftover roast chicken meat can be used to create a variety of meals, including this orzo salad.  This recipe will help you create a substantial meal you can whip up in no time at all, using only 5 ingredients! The flavors of the pesto and tomatoes combine beautifully, ensuring bursts of flavor in each bite! To make it a vegetarian meal, you can certainly leave out the chicken.

Yield: Serves 8

Orzo with Chicken & Tomatoes


  • 3 cups uncooked orzo
  • ½ cup pesto sauce
  • 2 cups shredded cooked chicken
  • 2 cups cherry tomatoes (heirloom or regular), sliced into half
  • Salt & pepper to taste
  • ¼ cup parmesan cheese


  1. Cook the orzo as directed, 9 minutes in boiling water. Drain and rinse with cold water. Toss in the pesto and mix well. Set aside to cool.
  2. In a large salad bowl, add the chicken and cherry tomatoes. Add the orzo pasta and stir. Add salt and pepper to taste and sprinkle with parmesan cheese. Serve.


Hello! We hope you made and enjoyed this recipe provided by Eat the Wind!​​ Food Literacy Curriculum! Please note that all photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Orzo with Chicken & Tomatoes on Food Literacy Center’s website. Thank you!​

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