My Greek parents tried Ina Garten’s Greek orzo salad. Now they can’t stop making it.

To make Garten’s Greek orzo salad, which serves six, you’ll need:

• 1 cup of orzo (about 8 ounces)
• 1 cup of canned chickpeas, rinsed and drained
• 2 cups of baby arugula
• 4 ounces of Greek feta, ½-inch diced (not crumbled)
• ½ cup of good olive oil
• ½ cup of diced red bell pepper (¼-inch)
• ½ cup of diced red onion (¼-inch)
• ½ cup of kalamata olives, pitted and halved lengthwise
• ¼ cup of freshly squeezed lemon juice, plus extra for serving
• 3 tablespoons of capers in brine, drained
• 3 tablespoons of minced fresh dill

Garten’s Greek orzo salad, which appears in her cookbook “Go-To Dinners,” was inspired by Round Swamp Farm, a third-generation family farm in East Hampton.

“Their prepared food and baked goods are simply outstanding,” she writes. “This recipe was inspired by one of their salads; it has all the Greek ingredients that I love — orzo, olives, feta, lemon, and dill.”