This delicious salad is a fusion of flavors featuring?, tomatoes, cucumbers, red onion,??(or feta cheese) chickpeas and Kalamata olives. Toss with a vibrant red wine vinaigrette and enjoy a taste of the Mediterranean. If you’d like to add a protein, try this??recipe, which compliments the flavors in the salad.

Ingredients:

• 1 cup??pasta
• 1 cup cherry tomatoes, cut in half
• 1/2 cup Kalamata olives, pitted (cut in half if large)
• 1 small cucumber, chopped
• 1/4 cup red onion, thinly sliced
• 1/3 cup??or feta cheese
• 1/2 cup chickpeas

Vinaigrette ingredients:

• 6 tablespoon Extra-Virgin Olive Oil
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon salt
• black pepper, a few grinds
• 3/4 teaspoon Dijon mustard
• 8 tablespoons red wine vinegar

1. Cook orzo according to package directions. Drain (do not rinse), set aside to cool.
2. Using a large mixing bowl, combine, tomatoes, olives, cucumbers, red onion, chickpeas and Ricotta Salata (or feta if using). Stir in the cooked and cooled orzo pasta.

To make the Vinaigrette:

1. Whisk all the ingredients in a small bowl (I use a glass measuring cup with spout for easy pouring) until they are completely incorporated. Taste for seasoning and add salt and or pepper as needed. Keep in mind, that both Ricotta Salata and feta are salty. Makes approximately 3/4 cup.
2. ? Pour vinaigrette over the salad. Cover and chill in refrigerator to allow flavors to intermingle. Bring to room temperature before serving.