This came together quickly, in part because I made the orzo on my lunch break (I work at home), then put it in a sealed bowl and stowed it in the fridge). While assembling the salad in the evening I also added some julienned carrots, some roasted red peppers (from a jar in the fridge), and a couple cups of leftover rotisserie chicken. The Girlfriend gave the dish Two Thumbs Up (and she's a tough grader). I'm giving it a grade of A-
Hint: Don't go nuts with the dressing. Less is more!
