Here's what we did:
• Increased the amount of nuts and roasted red peppers just a bit, since we had plenty on hand already and were using an entire pound of orzo. If you don't have extra salad ingredients, just use half a pound of pasta.
• Made twice to three times the amount of of the dijon mustard vinaigrette called for in the salad recipe. The warm pasta soaks it up, and it adds so much flavor.
• Crumbled the bacon that we would have laid on our sandwiches and tossed it into the pasta. It was a great salty kick.
Here's the original recipe: Italian Chicken Salad
(Images: Elizabeth Passarella)