1½ cups grape or cherry tomatoes, halved lengthwise
¼ cup pitted Kalamata olives, sliced
1 15 oz. can chickpeas, rinsed and drained
2 green onions, thinly sliced
½ cup Feta cheese crumbles
sea salt and freshly ground black pepper, to taste
Instructions
Cook orzo according to package directions until al dente. Drain and rinse with cold water. Set aside.
In a small bowl, combine the lemon juice, Greek yogurt, honey, garlic and olive oil; whisk until emulsified.
In a large bowl, combine the tomatoes, Kalamata olives, chickpeas, green onions, Feta cheese and drained pasta. Add about two-thirds of the dressing to pasta mixture and toss gently to combine. Add additional dressing, salt and pepper to taste. Serve at room temperature or slightly chilled.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/mediterranean-orzo-pasta-salad/