Ingredients
1/2
cup uncooked orzo or rosamarina pasta (about 3.5 oz)
1
pint (2 cups) cherry or grape tomatoes, cut in half
2
cloves garlic, finely chopped
1/4
cup olive oil
3
tablespoons white wine vinegar
1/2
teaspoon salt
1/8
teaspoon pepper
3
tablespoons chopped fresh basil, oregano, marjoram or thyme leaves (or a combination)
2
cups cut-up cooked chicken
1
cup small fresh mozzarella cheese balls (about 6 oz)
4
large leaves butter lettuce
Preparation
Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
In large bowl, mix tomatoes, garlic, oil, vinegar, salt, pepper and herbs. Add chicken, cheese and cooked pasta; toss until evenly coated. To serve, spoon 1 1/4 cups salad onto each lettuce leaf.
