A refreshing Mediterranean-inspired salad featuring orzo pasta, fresh vegetables, and a zesty lemon dressing.
Cook the orzo pasta according to the package instructions. Drain and rinse with cold water to cool.
Rinsing the orzo with cold water stops the cooking process and prevents it from sticking.
Chop the cucumber, tomatoes, red bell pepper, and red onion into bite-sized pieces.
Ensure uniform chopping for even distribution in the salad.
In a large mixing bowl, combine the cooked orzo, chopped vegetables, kalamata olives, chickpeas, and parsley.
Mix gently to avoid mashing the ingredients.
In a small bowl, whisk together the olive oil, juice of the lemon, and minced garlic. Season with salt and pepper to taste.
Adjust the seasoning of the dressing to your preference.
Pour the dressing over the salad and toss well to coat all ingredients evenly.
Let the salad sit for a few minutes to allow the flavors to meld.
Transfer the salad to a serving dish and sprinkle with crumbled feta cheese.
Serve immediately for the freshest taste.
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