Created on March 13th, 2007
Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water, then drain again.
Combine pasta, onions, cheese, dill, and chickpeas in a large bowl, tossing gently to combine.
Combine juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture and toss gently to coat.
Yield: 4 servings (serving size 1 1/4 cups)
You can serve immediately, but it tastes best when it's been in the refrigerator for a couple of hours or a day to get really cold and marinate. You can serve with pita bread (I like wheat pita) and extra feta cheese crumbled on top—however you like. Also, using fresh dill tastes much better than dried dill.
ENJOY THE SUNSHINE AND THE ORZO!
Thank you, Jenny!