Begin by boiling a large pot of salted water. While waiting for the water to boil, take a moment to reflect on how noodles can transform a salad. When the water is rolling, toss in the orzo pasta. Cook according to the package instructions—usually around 8-10 minutes until al dente. Make sure not to overcook it; nobody likes mushy pasta!

While the orzo is cooking, grab a medium bowl. Combine the extra virgin olive oil, Dijon mustard, lemon juice, red wine vinegar, reserved olive brine, garlic powder, and kosher salt. Whisk everything together until it’s well blended. This dressing is the magic potion that unites all the ingredients in a tangy embrace.

Chop the orange bell pepper, cucumber, and red onion into small, bite-sized pieces. The grape tomatoes can be halved. Watch out for the red onion; it may bring a tear to your eye, but the flavor it adds is worth it! Toss these colorful veggies into a large mixing bowl.

Once the orzo is cooked, drain it and rinse under cold water to cool it down. Carefully add the cooled orzo to the bowl with the veggies. Sprinkle in the Kalamata olives and dried oregano. I love the burst of flavor and slight saltiness from the olives. They elevate the dish!

Drizzle the dressing over the salad mixture. Toss gently to coat all the ingredients evenly. Finally, add the feta cheese and fresh parsley. Use a soft hand here; you don’t want to crumble the cheese too much; it should be a delightful surprise in each bite.

Cover the bowl with plastic wrap or a lid. Let the salad chill in the refrigerator for at least one hour before serving. This timing allows the flavors to mingle together. When it’s time to eat, give it a quick toss, and it’s ready to be devoured!