Cook the orzo (8 minutes)
Bring a large pot of salted water to a boil. Add 1 cup of orzo pasta and cook until al dente, about 7 to 8 minutes. Avoid overcooking to prevent mushy pasta.
Tip: Stir occasionally to keep the orzo from sticking. Drain and rinse under cold water to stop cooking and cool the pasta quickly.

Prep the veggies and herbs (5 minutes)
While the orzo cooks, dice 1 medium cucumber, halve 1 cup cherry tomatoes, thinly slice ½ red onion, and chop ¼ cup parsley and 2 tablespoons mint (optional).
Tip: Try to cut veggies into similar sizes for a balanced bite every time.

Combine salad ingredients (2 minutes)
In a large bowl, gently toss the cooled orzo with the prepared vegetables, ½ cup sliced Kalamata olives, and ½ cup crumbled feta cheese.
Tip: Use a light hand to avoid breaking the delicate feta and crushing the veggies.

Make the dressing (3 minutes)
In a small bowl, whisk together the juice and zest of 1 lemon, 3 tablespoons extra virgin olive oil, 1–2 minced garlic cloves, salt, and freshly ground black pepper to taste.
Tip: Adjust the lemon juice to your liking—more for extra tang or less if you prefer it milder.

Dress and toss the salad (2 minutes)
Pour the dressing over the orzo mixture and toss gently until everything is evenly coated.
Tip: Toss slowly and carefully to preserve texture and keep flavors balanced.

Chill and serve
Cover the salad and refrigerate for at least 30 minutes to let the flavors meld and deepen. This also helps the salad taste even fresher.
Tip: Make this salad a few hours ahead or the night before for best results, especially for gatherings or meal prep.