The Best Orzo Salad

In a small bowl, whisk together the olive oil, vinegar, oregano, and mustard. Season with salt and pepper, then set aside

Bring a large pot of salted water to a boil and cook the pasta according to the package directions, or until al dente. Drain the orzo pasta, spread it over a baking sheet, drizzle it with olive oil and allow to cool

In a large bowl combine the cooked orzo, cucumbers, tomatoes, chickpeas, red onion, and olives. Drizzle the dressing over the salad, toss, and top with the crumbled feta cheese. Taste and add salt and pepper, if necessary. Garnish with Italian basil and enjoy!