First, bring a pot of salted water to a boil. Add the orzo and cook according to the package directions. It usually takes about 7-9 minutes until al dente. You want that perfect bite! Once ready, drain and rinse under cold water to stop the cooking process. This step is essential to keep the orzo from clumping.

While the orzo cooks, embrace your chopping skills. Dice the yellow bell pepper and cucumber into small even pieces. You want them to be bite-sized to mix seamlessly with the orzo. Next, finely chop those shallots and garlic—the flavor foundation of your dressing.

In a mixing bowl, combine the high-quality extra virgin olive oil, lemon juice, garlic, lemon zest, salt, and pepper. Whisk until smooth. Taste it. Is it tangy enough for you? Adjust the seasoning as desired. This dressing is what brings everything together, so don’t shy away from making it your own.

In a large bowl, add the drained orzo, diced veggies, crumbled ricotta salata, capers, sliced olives, and mint leaves. Pour the dressing over and gently mix until everything is well coated. Take a moment to appreciate the colors! It’s like a rainbow in a bowl.

Cover the salad and let it chill in the fridge for at least an hour. This downtime allows the flavors to meld beautifully. But hey, if you can't wait, dig in right away! It’s delicious either way.