Orzo Salad with Chicken and Pesto
Cook the orzo in boiling salted water until al dente.
Mix the pesto with the oil, vinegar, salt, and pepper until thoroughly combined.
Drain and rinse the orzo. Transfer to a large bowl and mix in the pesto dressing.
Rinse the spinach, and pat dry. Halve and rine the tomatoes. Tear the meat from the chicken thighs into bite-sized pieces. Add the chicken, spinach, and tomatoes to the salad. Mix until thoroughly combined. Serve, garnished with the shaved parmesan.