While the orzo cooks (next step), prepare all your ingredients so assembly is quick and seamless. Dice the red pepper, slice the green onion, halve or quarter the cherry tomatoes, roughly chop the spinach, and mince the garlic. Slice the basil into thin ribbons (chiffonade) and crumble or break the goat cheese into small pieces. Measure out the pine nuts. This prep work ensures everything comes together smoothly without last-minute chopping.

Bring a pot of salted water to a boil and cook the orzo according to package directions until al dente—usually about 9-10 minutes. Do not add oil to the water; this helps the dressing coat the pasta better. Once cooked, drain the orzo in a colander and rinse it briefly with cold water to stop the cooking process and cool it down slightly.

In a small bowl, whisk together the champagne vinegar, Dijon mustard, honey, and minced garlic. Let these flavors meld for a moment, then slowly whisk in the extra virgin olive oil until emulsified. Season with salt and pepper. I like to make the dressing while the orzo cools—this timing ensures the warm pasta will absorb the flavors beautifully when combined.

In a large bowl, combine the cooled orzo from Step 2 with the prepared vegetables and herbs from Step 1: red pepper, green onion, cherry tomatoes, spinach, and basil. Add the cooked shredded chicken and crumbled goat cheese. Toss gently to combine all the components without breaking up the delicate ingredients too much.

Pour the vinaigrette from Step 3 over the salad and toss gently until everything is evenly coated. Scatter the toasted pine nuts over the top just before serving—I keep them separate until the last moment so they stay crispy and maintain their textural contrast. Taste and adjust seasoning if needed with additional salt and pepper.