This bright, herb-flecked orzo salad is the kind of dish you want on repeat all summer long. Tender pasta soaks up a punchy lemon-oregano dressing while it's still warm, so every bite carries that garlicky, briny flavor straight through to the center. Crisp cucumber, juicy cherry tomatoes, salty Kalamata olives, and a handful of fresh parsley and mint keep things crunchy, fresh, and full of contrast. A short rest at room temperature lets the flavors meld before serving, making this an easy make-ahead option for picnics, potlucks, or a quick weekday lunch. It's a satisfying, plant-forward pick that fits neatly into a vegan spread without skipping on flavor.
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Bring a large pot of generously salted water to a boil. Add the orzo and cook, stirring occasionally, until tender with a slight resistance at the center, about 8–9 minutes. Drain through a colander, rinse briefly under cold water to stop cooking, and shake well to remove excess water.
While the orzo cooks, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, garlic, 1 tsp salt, and black pepper in a small bowl until combined.
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