Still working through Ida’s new cookbook.   This salad was delicious.  We will be having it again as it really does serve 6.  Again, I never use the amount of salt Ina calls for.

Ingredients:

1 C orzo

Kosher salt and freshly ground black pepper

1/4 C freshly squeezed lemon juice, plus extra for serving (2 lemons)

1/2 C EVOO

1 can chickpeas, rinsed and drained.

1/2 C red bell pepper, diced

1/2 C red onion, diced

3 T capers in brine, drained

3 T minced fresh dill

4 oz. Greek feta, 1/2” diced (not crumbled) Whatever, it crumbles anyway.

1/2 C Kalamata olives, pitted and halved lengthwise

2 C baby arugula

1/2 lemon, thinly sliced, for serving (did not do)

Directions:

1. Bring 6 C of salted water to a boil in a large saucepan and add the orzo.  Cook according to manufactures directions.  Drain and transfer to a large bowl.
2. meanwhile, whisk together the lemon juice, oil, 2 (1) t salt, 1 t pepper in a measuring cup.  Pour the vinaigrette over the warm pasta and stir well.  
3. Add the chickpeas, bell pepper, onion, capers, dill, feta, and olives.  Combine carefully.
4. Just before serving, stir in the arugula, add some sliced lemon, a squeeze of lemon juice and taste for seasonings.  
5. Serve warm or at room temperature.