This orzo salad is a great compliment to any Mediterranean-inspired meal. Serve with grilled chicken, beef or vegetable kebabs for a delicious summertime staple. Double the recipe for a dinner party, or even just to ensure there will be leftovers for the week!


(Serves 4)
3/4 cup Orzo pasta
1 cup arugula
½ pint cherry tomatoes, halved
½ can chickpeas 
½ English cucumber, sliced or quartered
½ yellow bell pepper, diced
¼ red onion, diced
½ cup feta cheese, crumbled 
Handful of Kalamata olives, halved
Salt and pepper to taste

For tzatziki dressing:
1 cup plain Greek yogurt
1 tsp. olive oil
1 tbsp. fresh lemon juice 
1 large cucumber, chopped 
1 clove garlic, minced
1 tbsp dill, chopped
Salt and pepper to taste


In a medium pot, bring salted water to a boil and cook orzo for 8-10 minutes. Prepare the dressing in a small bowl, combining Greek yogurt, olive oil, lemon juice, salt and pepper. Add cucumber, garlic and dill and mix. 

Once orzo is drained, add to a bowl and let cool to room temperature. Once cool, add arugula, tomatoes, chickpeas, cucumbers, bell pepper, red onion, feta cheese and olives. Add tzatziki dressing and combine.