Mediterranean Orzo Salad

• 3 Tablespoons Red Wine Vinegar
• 1 teaspoon Dried Oregano
• 1 clove Garlic, Minced
• 1/4 cups Extra Virgin Olive Oil
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 1 cup Orzo
• 1 can (15 Oz. Size) Chickpeas, Drained And Rinsed
• 1 cup Baby Spinach Leaves, Chopped
• 1/2 pints Cherry Tomatoes, Halved
• 1/4 cups Pitted Kalamata Olives, Halved
• 1/4 cups Crumbled Feta Cheese
• 1/2 whole Red Onion, Diced

1. 1. Whisk together the vinegar, oregano, and garlic in a small bowl. Gradually whisk in the olive oil and season with salt and pepper, to taste.
2. 2. Bring a large pot of salted water to a boil. Add the orzo and cook for 8 to 10 minutes, according to package instructions for al dente.
3. 3. Meanwhile, combine the chickpeas, spinach, tomatoes, olives, feta cheese, and red onion in a large bowl. Drain the orzo and add to the bowl. Add the dressing and toss to coat.

red wine vinegar, oregano, clove garlic, ubc, kosher salt, freshly ground black pepper, orzo, chickpeas, pints, ubc, ubc, red onion

Taken from tastykitchen.com/recipes/salads/mediterranean-orzo-salad/ (may not work)