Greek Orzo Salad
8 ounces Orzo pasta, cook in salted water according to package directions and then cooled
2 cups Cucumber, diced
2 cups Cherry Tomatoes, halved
1 cup Chickpeas, drained and rinsed
1/4 cup Red Onion, minced
3/4 cup Feta cheese, crumbled
1/4 cup Fresh Parsley, chopped
1 tsp + Rosemary Sea Salt
1 TBSP Feta & Herb Dipper
Place cooked and cooled Orzo pasta, tomatoes, chickpeas, onion, parsley, and feta in a large bowl. Toss ingredients together.
In a small bowl, whisk together the oil, vinegar, salt, and rub. Taste for salt and adjust to your liking.
Pour dressing over salad, toss to coat and serve!