- Shari Rozansky - https://www.sharirozansky.com -

Orzo Feta Salad

Serves 4-6


  • 1/3 cup canola oil (or your favorite one!)
  • 1/3 cup white wine vinegar
  • 1 clove garlic, minced
  • 1 tbs. maple syrup
  • 2 tbs. chopped fresh dill
  • Salt and pepper, to taste


  • 1 cup orzo pasta, uncooked
  • 1 English cucumber, seeded and diced
  • 1 can chickpeas, rinsed and drained well
  • 1 cup sundried tomatoes, chopped in small pieces
  • 1/4 cup capers
  • 4 oz. crumbled feta cheese (optional)

Cook the orzo pasta according to the package directions and drain well when ready. Set aside to cool.

Put all the dressing ingredients in a small Mason jar or other salad dressing container. Shake to blend well.

Place the cooled orzo pasta, cucumber pieces, chickpeas, sun dried tomatoes and capers in a serving bowl and toss. Add dressing as needed, store the leftover in the fridge for other uses. If using feta cheese, crumble over the salad right before serving.