Cook orzo pasta according to package directions. Drain and rinse with cool water. Drain off all excess water.
16 ounces orzo pasta
Add orzo, chicken, sliced peppers, sliced onions, cherry tomatoes and olives into a large mixing bowl.
3 cups cooked chicken, 6 mini bell peppers, 6 green onion, 1 cup cherry tomatoes, ½ cup black olives
Dressing
Place olive oil, lemon, vinegar, honey, mustard, salt, pepper and red pepper flakes into a jar or a bowl. Place lid on jar and shake vigorously until combined, or whisk until combined.
Spice it up - add a finely minced jalapeno to add a little extra spice
Substitute kalamata olives for the black olives
A red onion can be used instead of the green onion
Use freshly chopped cilantro or basil in place of the parsley
Tips:
When the orzo is done, drain and rinse with cool water. This helps cool the pasta but also removes excess starch on the pasta which causes the pasta to stick together.
Cut the veggies and the chicken into bite sized pieces
Taste the salad before serving and add a bit more salt and pepper if needed.