Mediterranean Orzo Pasta Salad

• Orzo(240 g)
• Canned Chickpeas(1)
• Cucumber(1)
• Cherry Tomatoes(250 g)
• Red Onion(1)
• Black Olives(120 g)
• Feta(150 g)
• Flat Leaf Parsley(20 g)
• Lemon(1)
• Olive oil(3 tbsp)
• Dijon Mustard(1 tbsp)
• Dried Oregano(1 tsp)
• Garlic(1 clove)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Bring a pot of water to the boil. Cook {Orzo} until tender, 8 to 10 minutes. Drain, rinse briefly under cold water to cool, and let it drain well.

   ~10 min

2. 2

   While the orzo cooks, dice {Cucumber}, halve {Cherry Tomatoes}, thinly slice {Red Onion}, roughly chop {Kalamata Olives}, and finely chop {Fresh parsley}. Drain and rinse {Canned Chickpeas}.

   ~10 min

3. 3

   In a large bowl, whisk the juice of {Lemon} with {Olive oil}, {Dijon Mustard}, {Oregano}, grated {Garlic}, {Salt}, and {Black pepper}.

   ~5 min

4. 4

   Add the cooled {Orzo}, {Canned Chickpeas}, {Cucumber}, {Cherry Tomatoes}, {Red Onion}, {Kalamata Olives}, and most of the {Fresh parsley} to the bowl. Toss until everything is evenly coated.

5. 5

   Crumble in {Feta}, toss lightly so some stays in larger pieces, then serve scattered with the remaining {Fresh parsley}.