Cook the orzo according to the packet instructions, it normally takes 7 to 9 minutes to get this ready. When finished, drain, rinse in cold water and allow it to drain. Set aside.
Shred the roast chicken and place in a larger bowl.
Wash and finely chop the crudités which are the red pepper, celery sticks and the red onion. Add those to the shredded chicken.
Toast the pine nuts for a few seconds ( don’t do anything else while toasting those as they need tossing to avoid burning them) they burn fast due to the high content of oil.
Add the orzo, pesto sauce, chopped parsley and the halved cherry tomatoes.
Season with salt and pepper and mix well.
Serve with a sprinkle of toasted pine nuts and ... Enjoy!