For the Salad:

• 8 ounces dry orzo (1 ½ cups; whole wheat or regular)
• 1 English cucumber, seeded, quartered lengthwise, and cut into ¼-inch pieces
• 1 pint grape or cherry tomatoes, halved
• 1 orange or yellow bell pepper, cored and diced
• 1 (14-ounce) can reduced-sodium chickpeas, rinsed and drained
• 8 ounces feta cheese, crumbled (about 1 ½ cups)
• ⅔ cup pitted Kalamata olives, whole
• 1 cup chopped fresh basil

For the Dressing:

• ¼ cup extra-virgin olive oil
• ¼ cup red vinegar (plus a few splashes to taste)
• 1 small garlic clove, grated or finely minced
• 2 teaspoons Dijon mustard
• ¾ teaspoon kosher salt
• ½ teaspoon dried oregano
• ¼ teaspoon ground black pepper