Summer Veggie and Chicken Pasta Salad

Feta cheese is the secret ingredient in this dish.

We can't get enough of it.

Level: Easy
Serves: 4


  • 8 oz. orzo
  • 3 tbsp. red wine vinegar
  • 2 tbsp. chopped oregano
  • 3 tbsp. extra-virgin olive oil
  • 2 ears shucked corn
  • 2 c. shredded rotisserie chicken
  • 2 c. halved and very thinly sliced zucchini and/or yellow squash
  • 1½ c. watercress
  • ½ c. crumbled feta cheese
  • 1 tsp. coarse salt


  1. Cook 8 oz whole wheat orzo. Drain, and let cool.
  2. Stir 3 Tbsp red wine vinegar with 2 Tbsp chopped oregano.
  3. Whisk in 3 Tbsp extra-virgin olive oil. Set the dressing aside.
  4. Broil 2 ears shucked corn, turning, until charred, 6 to 10 min.
  5. When cool, cut off kernels to yield 1 generous cup.
  6. Add to pasta, along with 2 cups shredded rotisserie chicken (skin removed), 2 cups halved and very thinly sliced zucchini and/or yellow squash, ¾ cup watercress, ½ cup crumbled feta cheese, and 1 tsp coarse salt.
  7. Drizzle in dressing, and toss.
  8. Season pasta with pepper to taste and top with ¾ cup more watercress.

501 cal per serving

This story originally appeared in the June 2016 issue of Dr. Oz The Good Life.

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