Sort ingredients
cmdandridge
QR Code
Listen
Pdf
Bring a large pot of water to a boil and season generously with salt. Cook the orzo according to package directions, then cool on a sheet tray. Preheat oven to 400F.
Add cherry tomatoes to an oven-proof pan, drizzle with ¼ cup olive oil, add smashed garlic clove, season with salt, cover with foil and bake for 25 minutes until tomatoes burst. Remove and let cool.
Preheat outdoor grill to medium-high heat. Drizzle zucchini with olive oil, sprinkle with salt and pepper. Grill zucchini 2-3 minutes per side. Remove, let cool and chop into bite-size pieces.
To a large bowl, add chopped shallot, parsley, cooked orzo, grilled zucchini, roasted tomatoes, chickpeas, and feta. Season with salt and pepper.
Make the vinaigrette by whisking together dijon mustard, honey and red wine vinegar in a medium bowl. Slowly drizzle in olive oil while whisking constantly to emulsify. Season with dried oregano, salt and pepper. Taste and adjust seasoning as needed.
Combine vinaigrette with pasta salad mixture. Serve at room temperature, warm, or cold from the refrigerator.