Orzo Salad with Chicken and Three Cheeses

1 cup orzo pasta, uncooked
1-1/2 cups coarsely chopped cooked chicken or turkey
1/3 cup prepared Italian or vinaigrette salad dressing
1 jar (6 oz) marinated artichoke hearts, drained, coarsely chopped
1 cup diced Mozzarella or Provolone cheese
1 large (I cup) ripe tomato, seeded, diced
1/3 cup pitted, coarsely chopped Kalamata olives
1/4 cup packed fresh basil leaves, cut into thin strips
1/2 cup (2 oz) crumbled Feta cheese
1/2 cup shredded Parmesan cheese
Mixed salad greens
Freshly ground pepper

Cook orzo according to package directions. Drain and rinse with cold water; drain well.
In large bowl, combine orzo, chicken and dressing; toss. Add artichokes, Mozzarella cheese, tomatoes, olives and basil; toss well.
Add Feta and Parmesan cheeses; toss lightly. Cover and chill at least 30 minutes or up to 6 hours before serving. Serve on salad greens. Season with pepper, as desired.




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