Orzo Pasta Salad

I attended a class and the instructor made several different salads for us. I liked this one a lot so I asked her for the recipe. I believe that she got it from a cookbook of different salads. I wanted to eat if for dinner so I decided to add chicken to it, but she served it to us without it. She also said that you like you can add feta cheese and/or black olives to the top of the pasta dish, but I have never done that.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1⁄2 lb orzo pasta (I use Ronzoni brand)
• 1 (15 ounce) can corn, drained (I use Westbrae Natural organic corn)
• 1 (7 ounce) container pesto sauce (I use Bertoli reduced fat)
• 1 (8 1/2ounce) jar sun-dried tomatoes packed in oil, julienne cut and drained (I use California Sun Dry brand)
• 2  chicken breasts, cut into small pieces

Directions

1. Cook pasta according to directions on package.
2. In meantime, cook chicken on stove, seasoning it with whatever spices you like. I used Italian seasoning and a bit of sea salt and pepper.
3. When pasta and chicken are done cooking, add the other ingredients and stir.
4. Let sit in refrigerator for a few hours before eating.