This bright, herby orzo salad is loaded with crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and a generous handful of fresh parsley and mint, all tossed together while the pasta is still warm so every bite soaks up the lemony dressing. That dressing is where this salad really shines: extra-virgin olive oil, fresh lemon juice, a touch of red wine vinegar, garlic, and oregano whisked into a punchy, tangy coating that clings to every piece of orzo. Crumbled feta gets scattered over the top just before serving, adding salty, creamy pockets throughout the finished dish. It's the kind of make-ahead salad that only gets better as it sits, letting the flavors mingle at room temperature before you dig in. Whether you're serving it as a side at a summer cookout or packing it for lunch, it's a reliably satisfying option that fits easily into a vegetarian spread.
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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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