Ingredients
1 cup uncooked orzo
2 mini cucumbers (or 1/2 English cucumber) chopped
1 cup little tomatoes (grape/cherry/etc.) cut into quarters
2 tablespoons red onion chopped
2 cups (loosely packed) fresh arugula optional
2 cups cooked/rotisserie chicken
1/2 cup freshly grated parmesan cheese
2 tablespoons fresh basil sliced thin
Dressing:
1.5 tablespoons lemon juice + zest of 1 lemon
2.5 tablespoons olive oil
1 teaspoon honey
1 clove garlic minced
Salt & pepper to taste
Instructions
Boil a salted pot of water and cook the orzo al dente according to package directions. Once it's done, rinse it with cool water and let it drain thoroughly. Transfer to a large bowl.
Meanwhile, prep all the salad ingredients and add them to the bowl. If you're not going to eat the salad right away, I suggest skipping the arugula.
Add the dressing ingredients to a jar or small bowl, and whisk/shake until well combined.
Toss the salad with the dressing. Add more lemon/oil if needed. I also add plenty of salt & pepper - there's a lot of pasta in here, so you need to salt it well so it doesn't taste bland.