Mediterranean Orzo Salad

1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and rinse with cold water to cool it down and prevent sticking.
2. While the orzo is cooking: In a bowl or jar, whisk together, 1 cup extra virgin olive oil, 2 tbsp balsamic vinegar, 2 tbsp rice vinegar, Juice of 1 lemon, 1 tsp each of dried mint, oregano, dill, 1/2 tsp salt and 1/2 tsp black pepper. Mix well until fully combined.
3. Prep the Veggies: Dice the red onion, Slice or chop the mini cucumbers, Halve and quarter the cherry tomatoes, Halve and quarter the Kalamata olives, Rinse and drain the chickpeas, Chop the parsley.
4. Assemble the Salad: In a large bowl, combine Cooked orzo (cooled) All chopped veggies and chick peas, Crumbled feta cheese and Chopped parsley. Pour the dressing over the salad. Toss everything together until evenly coated.
5. Chill (Optional but Recommended) Cover and refrigerate for 30 minutes to 1 hour to let the flavors meld. Toss again before serving and enjoy!!