Summer Orzo Salad

Cook orzo pasta according to package directions. Drain and set aside to cool.

Prepare the vegetables: thinly slice the cucumbers, halve the cherry tomatoes, roughly chop the drained artichoke hearts, thinly slice the red onion, and chop the fresh parsley.

In a large salad bowl, combine the sliced cucumbers, halved tomatoes, rinsed chickpeas, chopped artichoke hearts, sliced red onion, and chopped parsley.

Add the cooled orzo pasta to the bowl with the vegetables.

Prepare the dressing. In a separate bowl or liquid measuring cup, combine the minced garlic, juice of one lemon, olive oil, red wine vinegar, and dried oregano.

Season the dressing with salt and freshly ground black pepper to taste, then whisk until well combined.

Pour the dressing over the orzo and vegetables in the large bowl.

Toss everything together until the salad is evenly coated with the dressing.

Crumble the block of feta cheese over the top of the salad and gently toss to incorporate.

Serve immediately or refrigerate until ready to serve.