Greek Orzo Salad

 From Delish this was a quick and easy recipe to make. I actually halved it and we were at lake and I realized I had forgotten the chickpeas. Still was very good. Also I did not have fresh dill for top.

FOR THE DRESSING

• 2 tbsp. 

  fresh lemon juice

• 1/2 tsp. 

  Dijon mustard 

• 1/4 c. 

  extra-virgin olive oil

• 2 tbsp. 

  freshly chopped dill, plus more for serving

• 1/4 c. 

  minced red onion

• Kosher salt

• Freshly ground black pepper

FOR THE SALAD

• 8 oz. 

  orzo

• 3 

  Persian cucumbers, sliced into thin half-moons

• 2 c. 

  cherry tomatoes, halved

• 1 

  (15.5-oz.) can chickpeas, drained and rinsed

• 1/2 c. 

  pitted kalamata olives, halved

• 1 c. 

  crumbled feta (about 1/4 lb.)

1. Step 1In a pot of salted boiling water, cook orzo according to package directions until al dente. Drain and set aside.
2. Step 2Make dressing: In a large bowl, whisk together lemon juice and mustard. While whisking, slowly add oil until fully combined. Stir in dill and red onion, then season with salt and pepper. 
3. Step 3Make salad: Add orzo, cucumbers, cherry tomatoes, chickpeas, and olives to dressing and toss to coat. Fold in feta and serve with more dill on top.