2 cups cooked orzo
2 mini cucumbers, thinly sliced
3/4 cup cherry tomatoes, quartered
1/2 cup canned chickpeas, drained and rinsed
1/2 cup arugula
1/4 cup pitted Kalamata and green olives, cut in half
1/4 cup crumbled feta cheese
1/3 cup Newman’s Own Garlic Vinaigrette & Marinade, plus additional for serving (optional)
In large bowl, combine orzo, cucumbers, tomatoes, chickpeas, arugula, olives and feta cheese. Toss with vinaigrette.
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