Heather H's Greek Orzo Salad

• 16 ounces orzo pasta
• 1 cup oil-and-vinegar dressing
• 3 tablespoons pesto sauce
• 1 pint cherry tomatoes
• 6 ounces Baby Spinach
• 8 ounces feta cheese, crumbled
• 3 cups cooked chicken, shredded

1. Add orzo to 5 quarts of boiling water.
2. Cook to al dente (about 9 minutes) making sure to stir occasionally.
3. Drain and chill.
4. Meanwhile, whisk together dressing and pesto.
5. You can also halve tomatoes & cut spinach into ribbons if youre feeling froggy!
6. Combine all ingredients.

orzo pasta, oil, pesto sauce, tomatoes, spinach, feta cheese, chicken

Taken from www.food.com/recipe/heather-hs-greek-orzo-salad-476589 (may not work)