Carol made this salad from the NYTimes for a Christmas party, where it was well received.  It could be a main course with the addition of some shrimp or chicken.  This version makes 8 servings and takes about an hour.  Carol thought the original (documented here) needed more vinegar and possibly less oil.

1.5 cups orzo

0.5 cup olive oil

3 Tbs. red wine vinegar

0.25 cup chopped red onion

1 garlic clove, finely chopped

1 tsp/ dried oregano

1 pint cherry or grape tomatoes, halved

15 oz. can chickpeas, drained and rinsed

0.5 cups kalamata olives

6 oz. feta cheese crumbled

1.5 cups diced cucumber

0.33 cup chopped parsley, mint, and/or dill

Salt and pepper to taste

Cook the orzo per the package instructions.

While the orzo is cooking, mix together the olive oil, red wine vinegar, red onion, garlic, and oregano with 0.75 tsp. salt and 0.5 tsp. freshly ground black pepper to form a dressing.

Drain the cooked orzo and put in in a large bowl.  Mix in half of the dressing while the orzo is hot.  Add the tomatoes, chickpeas and kalamata olives and allow to cool to room temperature, about 20 minutes.  When cool add the cucumber, herbs, and the rest of the dressing.  Check the seasoning and add more vinegar to taste.  (Carol thought it needed about 3 more Tbs. and more parsley.)