Step 1: Cook the Orzo

Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions (usually about 7–9 minutes) until al dente. Drain and rinse under cold water to stop the cooking process and prevent sticking.

Step 2: Prepare the Vegetables

While the orzo is cooking, chop the cucumber, halve the cherry tomatoes, thinly slice the red onion, chop the herbs, and halve the olives. Crumble the feta if not pre-crumbled.

Step 3: Make the Dressing

In a bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, garlic, Dijon mustard, dried oregano, salt, and pepper. Shake or whisk until the dressing is emulsified and well combined.

Step 4: Combine Ingredients

In a large mixing bowl, add the cooked and cooled orzo pasta. Add in the chopped vegetables, herbs, feta cheese, and olives. Pour the dressing over the top and gently toss everything together until evenly coated.

Step 5: Chill and Serve

Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Give it a light stir before serving, taste and adjust salt or lemon juice if needed.