Recipe: Chicken and Orzo Salad with Pesto Vinaigrette (using rotisserie chicken)

CHICKEN AND ORZO SALAD

FOR THE PESTO VINAIGRETTE:
2/3 cup purchased pesto
2 tablespoons white wine vinegar
Salt and freshly ground pepper
3 tablespoons olive oil
FOR THE SALAD:
3/4 pound uncooked orzo pasta (or other small pasta like tubbetini)
2 1/2 cups shredded chicken from purchased rotisserie chicken (be sure to include bits of skin)
1/2 pound cherry tomatoes, halved
6 ounces baby spinach

In large bowl, whisk together pesto, vinegar, 1/8 teaspoon salt and a pinch pepper. Gradually whisk in oil until smooth. Set aside.

Cook pasta in boiling salted water until it is al dente, according to package directions. Drain, rinse under cold running water and drain again.

Add pasta to vinaigrette and toss to coat evenly. Add chicken, tomatoes and spinach to pasta, toss gently to combine and serve.

Makes 4 servings
Adapted from source: Williams-Sonoma Food Made Fast: Salad by Chuck Williams and Brigit L. Binns