1. Begin by adding orzo pasta and broth into a medium pot and bring to boil then let simmer until pasta is cooked through, about 15 minutes. Drain out any remaining broth. Set aside.
2. Make your dressing. Add all ingredients- olive oil, pepper, ACV, lemon, rind, salt, sweetener- to a mason jar. Shake to emulsify and set aside
3. Dice up your vegetables small, and make them as even as possible. Red onion, carrots, parsley, cucumber, red pepper, cherry tomatoes (halfed), green onion.
4. Rinse and drain your chickpeas.
5. Add about 4-5 cups of cooked and cooled orzo (leave the rest for another meal/salad) into a large mixing bowl, add the diced vegetables/herbs and chickpeas to the same bowl. Mix together gently. If using feta cheese, add that now.
6. Add about half the amount of the dressing. Taste and add more to your liking. There may be some dressing left over. I eat this salad right away when it is still warm, which is my favorite. You can save it to eat at a later time though. Just store in the fridge and make sure you save some of the dressing and pour the rest on the salad right before serving. Also let pasta salad come to room temperature before serving.
7. Serve with love and gratitude for Dad 🙂