Pesto Orzo Pasta Salad with Balsamic Grilled Chicken

This pasta salad is next level. The one you crave all week, eat straight from the fridge, and somehow never get sick of. It’s fresh, flavorful, and just gets better as the days go on (I swear the leftovers hit even harder). You can totally enjoy it on its own, but if you’re adding a protein, it has to be my Balsamic Grilled Chicken. The combo is insane. Make it for your next BBQ, meal prep it for the week, or just whip it up because you’re craving something fresh and delicious.

Let’s Make It!

First marinate the chicken. Combine all ingredients for the marinade and pour over the chicken in a zip lock bag or shallow Tupperware container. Marinate in the fridge for at least 1 hour, up to 48 hours.

Grill at 500 degrees for 3-4 minutes each side, until cooked through. You can also cook on a cast iron skillet over medium high heat. Dice into bite-sized pieces.

For the salad, cook the orzo according to box instructions in heavily salted water. Drain and set aside to cool.

Once the orzo has cooled, add it to a large bowl and toss with pesto, olive oil, red wine vinegar, and mozzarella.

Refrigerate until ready to serve then toss with the avocado, arugula and diced chicken. Season to taste with salt and pepper. This can handle a lot of salt so don’t be shy!