Greek Orzo Pasta Salad

By Valerie's Kitchen

Ingredients

2 cups orzo pasta
15 ounce can chickpeas (rinsed and drained)
1 small red bell pepper (diced)
1 small yellow bell pepper (diced)
â…" cup diced red onion
1 English cucumber (chopped (about 3 cups))
10 ounces cherry tomatoes (halved)
½ cup chopped pitted Kalamata olives (or to taste)
½ cup crumbled feta cheese (divided)
¼ cup chopped fresh parsley
1 to 2 tablespoons chopped fresh dill (optional)
â…" cup extra virgin olive oil
¼ cup red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon granulated sugar
Salt and freshly ground black pepper (to taste)

Prep Time25mins
Cook Time10mins
Servings10

Instructions

Add the vinaigrette ingredients to a jar with a tight fitting lid and shake until well combined. Alternately, whisk the ingredients together in a small bowl. Set aside.

Cook the orzo in salted water according to the package directions. Transfer it to a fine mesh colander and rinse with cold water until cool. Drain very well. For the best texture, blot the orzo dry with paper towels before transferring it to a large serving bowl.

Add the chickpeas, bell peppers, onion, cucumber, tomatoes, olives, about half of the feta, the parsley, and dill. Toss to combine. Shake the vinaigrette well and pour it over the salad. Toss until evenly coated. Top with the remaining feta and refrigerate until ready to serve.