Greek Orzo Salad
Recipe: https://recipestripper.com/recipes/8b735528-662e-4b50-b8b9-3e7701af99d7
Original source: https://www.delish.com/cooking/recipe-ideas/a27155665/greek-orzo-salad-recipe/

This easy make-ahead Greek orzo salad is filled with all your favorite bright Mediterranean flavors and mix-ins, like tomatoes, olives, and cucumbers.
Yield: 6 serving(s)
Prep time: PT15M
Cook time: PT0S
Total time: PT35M

Ingredients
- 2 tbsp. fresh lemon juice
- 1/2 tsp. Dijon mustard
- 1/4 c. extra-virgin olive oil
- 1/4 c. finely chopped red onion
- 2 tbsp. finely chopped fresh dill
- Kosher salt
- Freshly ground black pepper
- 8 oz. orzo
- 3 Persian cucumbers, sliced into thin half-moons
- 2 c. cherry tomatoes, halved
- 1 (15.5-oz.) can chickpeas, drained, rinsed
- 1/2 c. pitted kalamata olives, halved
- 1 c. crumbled feta (about 4 oz.)
- Finely chopped fresh dill, for serving

Instructions
1. [Dressing] In a large bowl, whisk lemon juice and mustard. While whisking, slowly add oil until emulsified. Stir in onion and dill; season with salt and pepper.
2. [Dressing] Make Ahead: Dressing can be made 3 days ahead. Store in an airtight container and refrigerate.
3. [Salad] In a large pot of boiling salted water, cook orzo, stirring occasionally, until al dente according to package directions. Drain.
4. [Salad] Transfer orzo to bowl with dressing. Add cucumbers, tomatoes, chickpeas, and olives and toss to coat. Fold in feta. Top with dill.