Bring a large pot of water to a boil. Liberally season with salt and cook the orzo per package directions until al dente. Drain and pour into large bowl, let cool slightly.
Once the pasta has cooled add in the chicken, tomatoes, cucumbers, bell peppers, olives, mint, parsley and dill. Toss together.
In a small bowl whisk together the EVOO, vinegar, dijon and a large pinch of salt and pepper. Pour over the pasta and stir to combine. Taste for seasoning adding more salt or pepper if needed.
Lastly crumble in the feta and stir just until mixed through. Serve in a shallow bowl, cold or room temperature with extra mint and parsley leaves.
Recipe Courtesy of Megan Mitchell
Paid Partnership with Bonnie Plants