Lemony Orzo Pasta Salad

Bahan-bahan (8 porsi)

• 16 ounces orzo pasta, cooked just shy of al dente
• 1 1/2 cups canned chickpeas, drained and rinsed
• 1 medium cucumber, sliced into wedges
• 1 1/2 cups kalamata olives, sliced
• 6 ounces feta cheese, cubed
• 1 pint cherry tomatoes, halved
• 3/4 cup finely diced red onion
• 1 cup olive oil
• 1/2 cup freshly squeezed lemon juice
• 2 tablespoons dijon mustard
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh mint, chopped
• 1 tablespoon fresh dill, chopped
• Kosher salt and black pepper, to taste