This orzo salad is basically a checklist of Mediterranean staples in one bowl — briny Kalamata olives, sweet roasted red peppers, crisp cucumber, and juicy cherry tomatoes all tossed together with tender orzo. The dressing is where it really shines: extra-virgin olive oil, fresh lemon juice and zest, red wine vinegar, and dried oregano whisked into a bright, tangy emulsion that soaks right into the warm pasta. Fresh parsley and mint bring an herby lift, and a scatter of torn basil at the end adds one more layer of green freshness. It's a cold, make-ahead dish that only gets better as it sits, letting all those flavors mingle. Simple, vegetable-forward, and dressed almost entirely in olive oil and citrus, it's a natural fit for a Mediterranean-style table.
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Bring a large pot of generously salted water to a boil. Add the orzo and cook, stirring occasionally, until al dente — 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, red wine vinegar, lemon juice, lemon zest, dried oregano, Dijon mustard, 1 tsp salt, and black pepper in a small bowl until the dressing is smooth and emulsified.
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