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Chicken and Orzo Pasta Salad with Parmesan-Peppercorn Vinaigrette

1 package PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Italian Style (9 oz.)
1/4 cup pine nuts
1/2 cup halved, pitted Kalamata olives
1/2 cup coarsely chopped red onion
1 tablespoon small (nonpareil) capers, drained and rinsed
Salt to taste
6 cups salad spinach, stems removed
Freshly shredded Parmesan cheese for garnish

For the Pasta
1 cup orzo

For the Vinaigrette
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon finely chopped garlic
1/2 cup finely shredded Parmesan cheese
1/2 teaspoon coarsely ground pepper, or to taste

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