Orzo Salad (cooking.nytimes.com)

This colorful, Mediterranean-inspired orzo salad is a crowd-pleasing side dish for a picnic or potluck, and can be a satisfying, vegetable-packed lunch. The trick to a flavorful pasta salad is adding the dressing while the pasta is hot, so it can soak up plenty of flavor as it cools. This recipe takes that method a step further by tossing the hot orzo and dressing with the chickpeas, tomatoes and olives, giving the ingredients ample time to marinate. If olives aren’t your thing, try adding diced roasted red peppers or marinated artichokes for a burst of briny flavor in each bite. If preparing for a larger gathering, this recipe doubles easily, and leftovers keep well in the refrigerator, making it a good choice for meal prepping.

Rating: None

Ingredients

• Salt
• 1 1/2 cups orzo
• 1/2 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1/4 cup finely chopped red onion
• 1 medium garlic clove, grated or minced
• 1 teaspoon dried oregano
• Black pepper
• 1 pint cherry or grape tomatoes, halved
• 1 (15-ounce) can chickpeas, rinsed
• 1/2 cup pitted Kalamata olives
• 6 ounces feta, crumbled or diced 1/2-inch (about 1 1/2 cups)
• 1/2 English cucumber, diced 1/2-inch (about 1 1/2 cups)
• 1/3 cup chopped fresh parsley, dill or mint (or a combination)

Preparation steps

1. Bring a pot of salted water to a boil. Add the orzo and cook, stirring occasionally, until tender. Drain and transfer to a large serving bowl.
2. While the orzo cooks, make the dressing: In a medium bowl, combine the olive oil, vinegar, red onion, garlic, oregano, 3/4 teaspoon salt and 1/2 teaspoon pepper; whisk vigorously until smooth.
3. Pour about half the dressing over the hot orzo, then add the tomatoes, chickpeas and olives; toss well. Set aside to bring to room temperature, about 20 minutes. Add the feta, cucumbers and herbs along with the remaining dressing. Toss, taste for seasoning and serve.

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