Ingredients

The following ingredients have 8 Servings
  • 1 1/2 cups, 9-10 oz, orzo pasta uncooked
  • 1/4 red onion, about 1/3 cup, diced small
  • 1 red bell pepper (or 1/2 red, 1/2 green), chopped small
  • 2 tablespoons fresh oregano or 2 teaspoons dried oregano
  • 15 oz can chickpeas, 1 1/2 cups, drained
  • 1/3 cup kalamata olives, sliced
  • 2 cups thin skinned cucumber, chopped small
  • 1 pint cherry tomatoes, halved or quartered
  • 1/2 cup fresh parsley, finely chopped
  • 1/4 cup basil and/or mint for garnish if desired
  • 6-8 oz feta cheese (sheep’s feta is the best!), optional
  • 1/4 cup red wine vinegar
  • 1/4 cup lemon juice
  • 1 teaspoon dijon mustard
  • 2 garlic cloves, pressed or minced
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup olive oil

Instruction

  • Cook the orzo pasta according to the package directions in salted water.  Drain and rinse with cool water and set aside.
  • Make the dressing by whisking together red wine vinegar, lemon juice, dijon mustard, garlic, dried oregano, salt, and black pepper.  Drizzle in olive oil, whisking all the while to emulsify.
  • Add diced red onions and a 1/2 cup of the vinaigrette to a large bowl.  Allowing them to marinate while you prepare the remaining ingredients.
  • Add bell peppers next along with oregano, chickpeas, and kalamata olives.
  • Add cucumbers, tomatoes and parsley.  Toss altogether.  Add in cooked orzo pasta, 1/4 cup more of dressing and cubed feta cheese (if using).  Gently mix.
  • Taste and adjust flavor adding more dressing, salt, pepper and a squeeze of lemon if needed.