Greek Chicken and Orzo Salad

Cook the orzo pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and prevent sticking. Set aside to cool completely.

In a large bowl, combine the cooled orzo, shredded cooked chicken, halved cherry tomatoes, diced cucumber, thinly sliced red onion, crumbled feta cheese, and chopped fresh parsley.

In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper to create the dressing.

Pour the dressing over the orzo and chicken mixture. Toss gently to ensure all ingredients are evenly coated.

Serve immediately or chill in the refrigerator for at least 30 minutes for flavors to meld. Stir again before serving.