Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente, then drain thoroughly. Rinse the cooked orzo with cold water to stop the cooking process and remove excess starch, which prevents the pasta from clumping. Spread the cooled orzo on a plate or shallow bowl and refrigerate while you prepare the remaining components. I always use DeLallo orzo because it has a better texture and holds up well in salads without becoming mushy.

In a small bowl, whisk together the champagne vinegar, Dijon mustard, honey, and lemon zest until the honey is fully dissolved and the mixture is smooth. Slowly drizzle in the extra virgin olive oil while whisking constantly to emulsify the dressing into a cohesive sauce. Season with kosher salt and freshly cracked black pepper to taste. This vinaigrette can be made ahead and stored in a jar, so I often prepare it first while the orzo is cooking.

In a large salad bowl, combine the fresh baby spinach, cooked and chilled orzo from Step 1, sliced roasted red peppers, halved cherry tomatoes, and thinly sliced green onions. Toss gently to distribute the ingredients evenly, being careful not to crush the spinach or tomatoes. The combination of warm pasta with cool, fresh vegetables creates a pleasant temperature contrast that makes the salad more interesting to eat.

Top the salad base with the sliced grilled chicken breast, crumbled or sliced goat cheese, and toasted pine nuts. Scatter the fresh basil chiffonade over the top. I prefer Chavrie goat cheese for its creamy texture and mild flavor—it complements the acidity of the vinaigrette beautifully without overpowering the other delicate ingredients.

Pour the champagne vinaigrette from Step 2 over the composed salad and toss gently until all components are evenly coated. Taste and adjust seasoning if needed with additional salt and pepper. Serve immediately while the orzo is still cool and the spinach is crisp.