Step 1: Cook the Orzo

Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente (usually about 7–9 minutes). Drain the pasta using a colander and rinse it with cold water to stop the cooking and prevent sticking. Let it cool completely.

Step 2: Prepare the Vegetables

While the orzo is cooking and cooling, wash and prep the vegetables. Halve the cherry tomatoes, dice the cucumber, slice the red onion thinly, and chop the herbs. Cut the kalamata olives in half and set everything aside.

Step 3: Make the Greek Dressing

In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, Dijon mustard, dried oregano, salt, and black pepper until emulsified and well combined.

Step 4: Combine Salad Ingredients

In a large mixing bowl, add the cooled orzo, cherry tomatoes, cucumber, red onion, olives, parsley, and mint. Pour the dressing over the top and toss gently to combine, making sure everything is well coated.

Step 5: Add Feta and Chill

Fold in the crumbled feta cheese gently. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give the salad a quick toss and adjust seasoning if needed.