Greek Orzo Salad

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Step 1

Bring 6 cups of water to a boil in a large saucepan and add the orzo and 1 tablespoon salt. Return the water to a boil, lower the heat, and simmer for 8 to 10 minutes, until the orzo is al dente. Drain and transfer to a large bowl.

Step 2

Meanwhile, whisk together the lemon juice, olive oil, 2 teaspoons salt, and 1 teaspoon black pepper in a 1-cup glass measuring cup. Pour the vinaigrette over the warm pasta and stir well. Add the chickpeas, bell pepper, onion, capers, dill, feta, and olives and combine carefully.

Step 3

Just before serving, stir in the arugula, add some sliced lemon, a squeeze of lemon juice, and taste for seasonings. Serve warm or at room temperature.