📖 Instructions

1. Cook the orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package directions until al dente. This usually takes about 8-10 minutes. Don't overcook it, nobody likes mushy pasta!
2. Drain and rinse: Drain the cooked orzo in a colander and rinse with cold water to stop the cooking process and prevent sticking. Shake off any excess water.
3. Prepare the vinaigrette: In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Make sure to really get that garlic minced; nobody wants a big ol' chunk of garlic in their salad.
4. Chop the vegetables: While the orzo is cooking, chop the cucumber, bell pepper, red onion, and Kalamata olives into small, bite-sized pieces. I like to dice them pretty finely, but it's totally up to you.
5. Combine ingredients: In a large bowl, combine the cooked orzo, chopped cucumber, bell pepper, red onion, Kalamata olives, and crumbled feta cheese.
6. Dress the salad: Pour the lemon vinaigrette over the salad and toss gently to coat all the ingredients evenly. Be careful not to overdress it; you want it nicely coated, not swimming in dressing.
7. Add fresh herbs: Stir in the chopped fresh parsley and dill. If you don't have fresh herbs, dried will work in a pinch, but fresh is always best!
8. Chill and serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. This step is crucial! The salad tastes even better after it's had time to chill.
9. Serve chilled: Before serving, give the salad another toss and adjust the seasonings if necessary. Garnish with extra feta cheese and a sprig of fresh dill or parsley, if desired. I like to serve it with a side of crusty bread for soaking up all that delicious vinaigrette.