Orzo is the tiny pasta that looks like rice, but cooks more quickly. This dish is easy to make and a terrific side dish for lamb or chicken. Can serve as a main course when it’s too warm out to cook.

Ingredients:

For the salad: 

• 2 cups orzo, cooked 

• 1 cucumber, peeled and cut into 1/2” dice

• 1/2 cup diced red onion,

• 1 pint grape tomatoes, halved (optional)

• 15 oz can chickpeas, drained and rinsed 

• 2 tsp fresh or dried dill, finely chopped

• 6 oz Kalamata olives (or other high quality olives), rinsed

• 8 oz crumbled feta cheese, 

For the dressing: 

• 1/2 cup extra virgin olive oil

• 1/4 cup red wine vinegar or champagne vinegar

• 2 Tablespoons fresh lemon juice

• 1 teaspoon garlic powder

• 1 teaspoon dried oregano

• kosher salt and fresh-ground pepper to taste

 Instructions:

Cook the orzo in water according to the package directions. Drain and add to a large bowl. Set aside. (Don’t let it stand too long, or the tiny pieces will glue themselves together. If you’re going to be a while, mix in a tablespoon or so of extra virgin olive oil to keep the orzo separate.)

 To a jar or small bowl, add all of the ingredients for the dressing and whisk well to combine. 

 To the bowl of orzo, add the cucumber, red onion, tomatoes, chickpeas, dill, olives, and feta. Add the dressing and toss to coat. Refrigerate until ready to serve.