Cook Orzo to al dente according to package directions in heavily salted water. (The water should taste like ocean water). Drain and drizzle with a bit of olive oil to prevent sticking. When well drained, put into a large bowl and spread out to enable cooling.
While pasta is cooking, slice or chop sun dried tomatoes (or buy them pre-sliced) and shred the rotisserie chicken.
In a small bowl, whisk olive oil, white wine vinegar, dried basil, red pepper flakes, mustard, salt, and pepper until well combined to make the dressing.
Add the sun dried tomatoes, chicken, and dressing to the bowl of pasta. Stir well to combine and add more salt and pepper as needed. Fold in diced avocados and top with chopped parsley for garnish if desired. Serve room temperature or cold.