First Step: Cook the Orzo Pasta Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package directions until just past al dente, typically 8–10 minutes. Drain the orzo and toss immediately with a light drizzle of olive oil to prevent sticking. Spread the orzo on a baking sheet to cool to room temperature, or rinse briefly under cold water if you prefer a cooler, starch-reduced salad.

Second Step: Prep Fresh Vegetables and Herbs Meanwhile, prepare the vegetables by halving cherry tomatoes, slicing Persian cucumbers into ¼-inch pieces, and thinly slicing the red onion. Chop or tear fresh basil, mint, or optional spinach/arugula for herbaceous flavor.

Third Step: Make the Dressing In a small bowl, whisk together red wine vinegar, freshly squeezed lemon juice, dried oregano or Italian seasoning, sea salt, and olive oil until emulsified. Taste and adjust seasoning if needed, balancing acidity and saltiness.

Fourth Step: Combine Salad Ingredients In a large mixing bowl, add the cooled orzo, vegetables, chickpeas, crumbled or cubed feta, and sliced olives. Add half of the fresh herbs and gently fold in the dressing, tossing to coat everything evenly. Season with freshly ground black pepper to taste.

Final Step: Serve and Garnish Garnish the salad with the remaining fresh herbs just before serving. Serve immediately, or chill in the refrigerator for up to a day to allow the flavors to meld beautifully. This zesty orzo salad works well as a vibrant side dish or a light main course.