Greek Style Pasta Salad

I have always loved all thinks Greek and Mediterranean style. This one pasta salad makes a great addition to any summer picnic or BBQ. This actually tastes better on day 2 when the flavors have been able to blend together overnight. It will last about 5 days in your fridge.

Adapted from Feasting at Home

For the Pasta Salad:
1 scant pound orzo pasta
1/4 red onion, about 1/3 cup, diced small
1 red bell pepper, diced
2 tablespoons fresh oregano or 2 teaspoons dried oregano
1 15-ounce can chickpeas, about 1 1/2 cups, drained
1/3 cup kalamata olives, sliced or quartered
2 cups thin skinned cucumber (like Persian or hothouse), diced
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 ounces feta cheese 
 
For the Dressing:
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

Cook the orzo according to package directions. Drain and allow to cool.

Prepare the dressing by whisking together the red wine vinegar, lemon juice, Dijon, Garlic, salt, pepper and oil. Add the onions and half of the dressing to the bottom of your serving bowl. This will allow the onions to marinate while your prepare the remaining ingredients. 

Add the bell pepper, oregano, chickpeas and olives and mix. Next stir in the cucumbers, tomatoes, parsley and /or basil and mint. Add the cooked orzo and drizzle with the remaining dressing.

Mix gently and enjoy. If needed, season with more salt and pepper and/or lemon juice.

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