Orzo Salad

• 1 cup uncooked orzo pasta
• 2 cups cooked chickpeas
• 1 cup crumbled feta cheese
• 1 cup chopped parsley (or a parsley and basil mix)
• 1 cup chopped green onions or 1 cup red onion
• 15 -20 ripe cherry tomatoes (halved or quartered)
• 1 large bell pepper, chopped (any color)
• 2 tablespoons capers, roughly chopped
• 1/2 cup olive (black or green, halved)
• 2 (6 ounce) cans tuna (chunks or flaked)
• 4 -6 hardboiled egg, quartered
• Dressing
• 3/4 cup olive oil
• 1/2 cup lemon juice
• 1/4 cup thick plain yogurt
• 2 crushed garlic cloves
• salt and pepper

1. Cook orzo al dente according to packet directions.
2. Drain and rinse with cold water, drain again then transfer to a bowl.
3. Add all the salad ingredients except for the tuna and eggs.
4. In a jar mix all the dressing ingredients and shake well, pour half of the dressing over the salad and mix together.
5. Cover and place in the fridge so the flavors can develop, for at least one hour.
6. Before serving add the rest of the dressing and the tuna, toss and garnish with the eggs.
7. Alternatively serve the rest of the dressing in a small jug on the side.

orzo pasta, chickpeas, feta cheese, parsley, green onions, cherry tomatoes, bell pepper, capers, olive black, tuna, hardboiled egg, dressing, olive oil, lemon juice, yogurt, garlic, salt

Taken from www.food.com/recipe/orzo-salad-131992 (may not work)