Ingredients
2cupsorzo pasta
10ozbaby spinach,(2 packages)
3cupschicken,grilled, chopped
2roma tomatoes,diced
½cuppine nuts
¼cupsun-dried tomatoes,chopped
2tbspcapers,or to taste
1cupbalsamic vinegar
⅓cupolive oil
¼cupwhite sugar
2tbspdried parsley
2tspdried basil
2garlic cloves,pressed
1tspdried oregano
1tspsalt
freshly ground black pepper,to taste
¼cupparmesan cheese,freshly grated, or to taste
Preparation
Bring a large pot of lightly salted water to a boil.
Cook the orzo in the boiling water, stirring occasionally for 10 to 11 minutes until cooked through but firm to the bite. Drain and rinse under cold water.
Mix the orzo, spinach, chicken, tomatoes, pine nuts, sun-dried tomatoes, and capers in a large bowl.
Whisk the balsamic vinegar, olive oil, sugar, parsley, basil, garlic, oregano, salt, and pepper together in a bowl, then drizzle it over salad.
Toss to coat, then sprinkle Parmesan cheese over the salad. Serve and enjoy!
