Name: Greek Orzo Salad
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: 8 servings
Ingredients: 1 pound orzo; 1 english cucumber, sliced in half lengthwise then cut into half moons; 2 cups cherry tomatoes; 1/2 cup kalamata olives, pitted; 1 small red bell pepper, seeds removed and diced; 1 small green pepper, seeds removed and diced; (1) 15.5 ounce can chickpeas, drained, rinsed, and patted dry; 1 small red onion, diced; (1) 8 ounce container crumbled feta; 1/2 cup olive oil; 2 cloves garlic, minced; 3 tablespoons red wine vinegar; 1 and 1/2 Tablespoons Lemon Juice; 1 teaspoon lemon zest; 1 and 1/2 teaspoons dijon mustard; 1 teaspoon fresh Oregano, finely chopped (Or 1/2 teaspoon dried); 1 teaspoon granulated sugar; 1/2 teaspoon salt (more or less to taste); 1/2 teaspoon ground black pepper (more or less to taste); 2 Tablespoons Kalamata olives, finely chopped