Greek Chicken and Orzo Salad
- 16 oz. package Orzo
- 3 TB pesto with basil, such as Buitoni
- 2 cups shredded cooked chicken
- 1 pint cherry or grape tomatoes
- 8 oz. feta cheese, cubed
- 6 oz. bag fresh baby spinach
- 4 oz. kalamata olives
- Olive Oil
- Red Wine Vinegar
- Salt & Pepper
Prepare orzo as directed. Drain and rinse with cold water.
In a small bowl, mix oil, vinegar and pesto in small bowl.
In a large bowl, combine orzo, chicken, tomato, cheese and spinach and olives. Pour dressing over pasta and mix.