Directions

1. Cook orzo according to package directions for al dente.
2. Meanwhile, add all ingredients for the Greek dressing into a mason jar. Seal with a lid and shake to emulsify.
3. Add half of the Greek dressing to the cooked orzo and toss to coat.
4. To a large bowl, add the remaining Greek Dressing with drained garbanzo beans, finely diced red onion, cubed feta, diced cucumber, halved cherry tomatoes, and sliced kalamata olives. Let marinate as the orzo cools.
5. Add the cooled orzo to the other ingredients with chopped basil, parsley, and dill. Toss until everything is dispersed. Keep in the fridge until ready to serve.