1. Start by boiling water and preparing the orzo according to the directions on the box.
2. While that's cooking, wash and slice the pepper(s). Set aside.
3. Wash the snap peas and slice into bite-sized pieces. Set those aside.
4. Rinse and chop the parsley.
5. Drain and rinse the chickpeas.
6. Combine the pepper, snap peas, parsley and chickpeas in a large bowl.
7. Strain the orzo salad once it has cooked. Transfer the salad to the bowl with the other ingredients.
8. Mix well, then add the entire dressing bottle, stopping to mix the ingredients every few pours.
9. Finish by adding the Feta cheese (as much or as little as you prefer) and mixing well.
10. Serve hot or chill in the refrigerator for 30 minutes to serve cold.

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