3 teaspoons lemon zest about (1 1/2 lemons)
8-9 tablespoons freshly squeezed lemon juice (2 to 3 lemons)
1 medium clove garlic, grated fine
2/3 cup extra-virgin olive oil, plus more as needed
1/2 to 1 teaspoon Himalayan salt
1 teaspoon freshly ground black pepper
1 large red, yellow or orange bell pepper, diced into small dice
1/2 large seedless English cucumber, watery pulp scooped out and discarded, diced (about 1 1/2 cups)
1/2 small red onion, finely chopped (about 1/3 to 1/2 cup)
1 (15.5-ounce) can chickpeas (garbanzo beans), rinsed and drained
1/2 cup diced plum tomatoes
1/2 cup pitted and halved Kalamata olives
1/2 to 1 cup lightly toasted chopped walnuts -I like our on the small but not too fine side.
1/4 cup pine nuts lightly toasted
1/4 cup finely chopped fresh mint
3 tablespoons finely chopped fresh Italian flat-leaf parsley
When pasta water comes to boil add orzo stir, then add 1 tablespoon Kosher or Himalayan salt
1 pound dried orzo
Cook 8-9 minutes tops drain in colander do not rinse
While orzo is warm add all veggies and dressing and stir,stir,stir.
Refrigerate at least 1 hour then add feta.
I usually add it as it’s served in case some don’t like feta.
4 ounces brine-packed Greek feta, crumbled (optional)
if you don’t like feta skip it or add a cheese you do like -Parm-Romano-or none at all