Orzo Salad with Chicken and Pesto

Ingredients

• 350 g orzo pasta
• Salt
• 150 g basil pesto (jar)
• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• pepper (ground)
• 2 pre-cooked chicken thighs
• 250 g Cherry Tomatoes
• 150 g Baby spinach
• grated Parmesan for garnish

Instructions

1. 1.

   Cook the pasta in salted water until al dente.

2. 2.

   Whisk together the pesto, olive oil, vinegar, salt, and pepper.

3. 3.

   Drain the pasta and rinse with cold water. Transfer to a large bowl and mix in the dressing.

4. 4.

   Rinse the spinach, pat dry, and clean. Halve the tomatoes. Pull the meat from the skinless thighs into bite-sized pieces. Combine the chicken, tomatoes, and spinach with the pasta, season, and serve topped with freshly grated parmesan.