lemony chicken and orzo salad

Ingredients

• for the salad:
• 1 cup orzo pasta
• 2 slices 1/4" thick pancetta
• 1/4 red onion, thinly sliced
• 2 cups grape tomatoes (red and yellow if available), halved
• 1 cup frozen petite peas, thawed
• 2 cups cooked diced chicken breast
• 1 cup fresh mozzarella cheese, cut into 1/2" cubes
• 1/2 cup fresh basil, cut into chiffonade
• for the vinaigrette:
• 1 lemon, zested and juiced
• 1 heaping teaspoon dijon mustard
• 1 tablespoon champagne vinegar
• 1 large clove garlic, minced
• 4 tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

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