Bekah's Orzo Salad

I've been meaning to throw this recipe on here for a while now. I got it from my sweet friend Bekah a few years ago. I've strayed from her recipe and omitted the kalamata olives because my husband and I aren't fans of them. This is a great recipe for the summer when you don't want to do much cooking and you have a ton of yummy veggies in season on your hands. You can eat this salad hot or cold and with or without the chicken.

Bekah's Orzo Salad
3/4C orzo, cooked
grilled chicken, shredded

1 lb asparagus
1 red onion, chopped into slices
1 red bell pepper, chopped into slices

goat cheese and/or feta
garbanzo beans (I typically use only 1/2 a can)
greek dressing
Italian parsley (opt.)

Preheat oven to 350 F. Put veggies (asparagus, onion, pepper) in a baking dish with olive oil, pepper, and kosher salt. Bake for 20-25 minutes, or until done.

Assemble it all together and enjoy!