By Chef Alli

Tomato and Feta Orzo Pasta Salad

Tomato and Feta Orzo Pasta Salad


8 oz. dried orzo pasta, cooked in salted water according to package directions, then cooled
1 1/2 cups diced English cucumber, skin on 
1 cup grape tomatoes, halved lengthwise 
1 cup cooked chickpeas (well-drained, if using canned) 
1/2 small red onion, very thinly sliced, or more if desired 
1/4 cup chopped fresh Italian parsley
1/2 cup feta cheese crumbles 


6 Tbs. olive oil
1/2 tsp. chicken base paste, such as Better Than Bouillon, optional but recommended 
1 1/2 Tbs. red wine vinegar
2 tsp. Dijon mustard
1/4 tsp. granulated garlic (or garlic powder) 
1/2 tsp. dried oregano leaves 
kosher salt and black pepper, to taste


Place the cooked orzo pasta, cucumber, grape tomatoes, chickpeas, red onion, parsley and feta cheese in a large bowl.

In a small bowl, whisk together the olive oil, chicken base paste, red wine vinegar, Dijon mustard, granulated garlic and oregano; season to taste with salt and pepper.

Just prior to serving the salad, pour the dressing over the pasta mixture; toss to coat. Season to taste with salt and pepper, then serve at once.