Mediterranean Orzo Salad: Zesty and Crisp

Bring 4 quarts of water and 2 tbsp sea salt to a rolling boil in a large pot. Add orzo and cook for 9-10 minutes until tender but still offering a slight resistance.

Drain the pasta into a fine mesh strainer. Do not rinse with water as the natural starches are the glue for our dressing.

Transfer the warm pasta to a large bowl and drizzle with 1 tablespoon of the oil to prevent sticking while you prep the rest.

In a small jar or bowl, combine 1/2 cup extra virgin olive oil, 1/4 cup freshly squeezed lemon juice, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 clove garlic (minced), 1 tsp dried oregano, and 1/2 tsp black pepper.

Shake or whisk vigorously until the liquid looks opaque and thickened.

To the bowl of warm orzo, add the 1 cup diced cucumber, 1 pint halved cherry tomatoes, 1/2 cup sliced olives, 1/2 cup diced red onion, 15 oz drained chickpeas, and 1/2 cup chopped sun dried tomatoes.

Pour the vinaigrette over the mixture and toss thoroughly until the colors are bright and the pasta is glossy.

Gently fold in the 6 oz crumbled feta, 1/2 cup chopped parsley, and 1/4 cup fresh mint.

Taste and add a pinch more salt if the feta isn't providing enough punch. Serve immediately or chill for 30 minutes to let the flavors connect.