Ingredients
The Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- ¼ teaspoon dried oregano
- ½ teaspoon Dijon mustard
- Pinch of sea salt and fresh black pepper
The Salad:
- ½ cup dry orzo pasta
- 2 teaspoon olive oil
- 1 small cucumber sliced
- 1 cup cherry tomatoes halved
- ½ cup canned chickpeas drained and rinsed
- 1 red onion thinly sliced
- 1 tablespoon green olives pitted
- 1 ounces feta cheese crumbled
- Pinch of sea salt and fresh black pepper
- sprig fresh Italian basil
Instructions
- In a small bowl, whisk together the olive oil, vinegar, oregano, and mustard. Season with salt and pepper, then set aside.
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions, or until al dente. Drain the orzo pasta, spread it over a baking sheet, drizzle it with olive oil and allow to cool.
- In a large bowl combine the cooked orzo, cucumbers, tomatoes, chickpeas, red onion, and olives. Drizzle the dressing over the salad, toss, and top with the crumbled feta cheese. Taste and add salt and pepper, if necessary. Garnish with Italian basil and enjoy!
