Before starting, wash and dry all produce. Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Drain and return orzo to the same pot, off heat. (NOTE: Rinse orzo under cold water for 1 min if you don't like warm pasta salad.)

Meanwhile, peel, then cut half the onion (whole onion for 4 ppl) into ¼-inch pieces.Quarter bocconcini.Drain, then roughly chop olives. Halve tomatoes. Strip 1 tbsp (2 tbsp) oregano leaves from stems, then finely chop. Peel, then mince or grate garlic.

Whisk together vinegar, 1 tbsp (2 tbsp) oil and ¼ tsp (½ tsp) sugar in a large bowl.Add olives, bocconcini and tomatoes. Season with salt and pepper, then toss to combine. Set aside.

Pat chicken tenders dry with paper towels. Cut in half crosswise. Season with salt and pepper. Heat a large non-stick pan over medium heat.When the pan is hot, add 1 tbsp (2 tbsp) oil, then garlic, onions, spinach and oregano.Cook, stirring occasionally, until onions soften slightly, 2-3 min.Season with salt and pepper.

Add orzo, chicken and sauteed veggies to the bowl with marinated veggies and bocconcini. Toss to combine. Divide Mediterranean orzo salad between plates. Sprinkle feta over top.

If you've opted to add chicken tenders, pat dry with paper towels, then halve crosswise. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear until golden, 4-5 min per side. Add garlic, onions, spinach and oregano. Cook, stirring occasionally, until onions soften slightly and chicken is cooked through, 2-3 min.**