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Dairy
Easy
30 m
Diets 
Move aside, plain ol’ pasta salad. Orzo is here to shake things up!
8 ounces Gefen Orzo
3 cucumbers, sliced in thin half-moons
2 cups cherry tomatoes, halved
1 (15.5-ounce) can Glicks Chickpeas, drained and rinsed
1/2 cup Gefen Sliced Black Olives
1 cup crumbled Ta’amti Feta Cheese (about 1/4 pound)
1/4 cup Gefen Olive Oil
2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
1/4 cup finely chopped red onion
2 tablespoons fresh chopped dill, plus more for serving
pinch of salt
pinch of black pepper
In a pot of salted boiling water, cook the orzo according to package directions. Drain and set aside.
In a medium bowl, whisk together the olive oil, lemon juice, mustard, onions, dill, salt, and pepper.
In a serving bowl, mix the orzo, cucumbers, cherry tomatoes, chickpeas, olives, and dressing until everything is evenly coated. Add the feta, toss lightly, and sprinkle with more dill.
Photography by Chay Berger
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