Mediterranean Orzo Salad

Thanks to the P.W. for this yummy and colorful veggie salad. You could easily "meat it up" by adding mini pepperonis.
(serves 12)

1/4 cup EVOO
1 whole lemon, juiced
1 clove garlic, minced
Kosher* salt and freshly* ground pepper, to taste
12 oz. orzo pasta, cooked, drained, and cooled
1 cup red grape tomatoes, halved
1 cup yellow grape tomatoes, halved
1 cup kalamata olives, halved
1 cup crumbled feta cheese
1 cup chickpeas, drained and rinsed*
1/2 whole red onion, diced
3 T. minced fresh flat-leaf* parsley

In a jar or bowl, mix together the oil, lemon juice, garlic, and S&P until totally combined. Place the orzo and all the other ingredients in a large mixing bowl, and pour the dressing over the top. Stir to combine, taste, and adjust seasonings. Refrigerate at least an hour before serving. Top with more feta and parsley, and serve as a main dish salad, or with grilled chicken, fish, steak, or burgers.

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Have FUN today - I know I will - watching college football. YAY!!

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MM