Mediterranean Orzo Salad

By Ree Drummond : Food Network
http://www.foodnetwork.com/recipes/ree-drummond/mediterranean-orzo-salad.print.html?oc=linkback

Dressing:
1/3 cup extra-virgin olive oil
1 lemon, juiced
1 clove garlic, minced
Kosher salt and freshly ground black pepper

Salad:
12 ounces orzo pasta
One 15-ounce can chickpeas, drained.
1 1/2 cups red grape or cherry tomatoes
1 1/2 cups yellow grape or cherry tomatoes
1 1/2 cups kalamata olives, halved
1 1/2 cups crumbled feta cheese, plus more for topping
3 tablespoons minced fresh parsley, plus more for topping
1 red onion, diced
Kosher salt and freshly ground black pepper

For the dressing: In a jar or bowl, mix together the olive oil, lemon juice, garlic and some salt and pepper until totally combined.
For the salad: Bring a pot of water to a boil and cook the orzo according to the package directions. Drain and let cool.
Place the orzo, chickpeas, red and yellow tomatoes, olives, feta, parsley and onions in a large mixing bowl and pour the dressing over the top. Stir to combine and taste; add salt and pepper if needed. Refrigerate at least 1 hour before serving.
Top with more feta and parsley and serve as a main dish salad or with grilled chicken, fish or burgers!

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