Orzo pasta, dressed with an assertive lemon and mustard vinaigrette, filled with crunchy cucumber, dill, olives and chickpeas makes a terrific summer salad.
Cook the orzo in a large pot of salted water until tender, 7 to 9 minutes. Drain well and transfer to a large mixing bowl. While the pasta is cooking, mix together the vinaigrette: whisk the lemon zest, juice, mustard, and shallot in a small bowl. Season with salt and pepper. Whisk in the olive oil and add the chopped dill. Adjust the seasoning and set aside.
Pour the vinaigrette over the warm pasta and toss to coat. Once the pasta has cooled to room temperature, fold in the cucumbers, olives, and chickpeas. Transfer to your favorite salad bowl or serving dish and top with the feta cheese. Serve and enjoy! Refrigerate leftovers for up to 4 days. Before serving leftover salad, refresh with additional lemon juice and olive oil, if desired.
You can find the original recipe in the book "Mighty Salads" from the folks at Food52.