Ingredients:

  • 1 lb dried orzo pasta
  • 4 quarts water
  • 2 tbsp sea salt
  • 1/2 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp freshly cracked black pepper
  • 1 cup seedless English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup red onion, finely diced
  • 15 oz can chickpeas, drained and rinsed
  • 1/2 cup oil-packed sun-dried tomatoes, chopped
  • 6 oz feta cheese, crumbled
  • 1/2 cup fresh Italian parsley, chopped
  • 1/4 cup fresh mint, chiffonade

Instructions:

  1. Bring 4 quarts of water and 2 tbsp sea salt to a rolling boil in a large pot. Add orzo and cook for 9-10 minutes until tender but still offering a slight resistance.
  2. Drain the pasta into a fine mesh strainer. Do not rinse with water as the natural starches are the glue for our dressing.
  3. Transfer the warm pasta to a large bowl and drizzle with 1 tablespoon of the oil to prevent sticking while you prep the rest.
  4. In a small jar or bowl, combine 1/2 cup extra virgin olive oil, 1/4 cup freshly squeezed lemon juice, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 clove garlic (minced), 1 tsp dried oregano, and 1/2 tsp black pepper.
  5. Shake or whisk vigorously until the liquid looks opaque and thickened.
  6. To the bowl of warm orzo, add the 1 cup diced cucumber, 1 pint halved cherry tomatoes, 1/2 cup sliced olives, 1/2 cup diced red onion, 15 oz drained chickpeas, and 1/2 cup chopped sun dried tomatoes.
  7. Pour the vinaigrette over the mixture and toss thoroughly until the colors are bright and the pasta is glossy.
  8. Gently fold in the 6 oz crumbled feta, 1/2 cup chopped parsley, and 1/4 cup fresh mint.
  9. Taste and add a pinch more salt if the feta isn't providing enough punch. Serve immediately or chill for 30 minutes to let the flavors connect.