1-First Step: Cook the Orzo Start by bringing a pot of salted water to a boil, then add 1½ cups orzo pasta and cook according to package instructions until slightly past al dente, which takes about 8 minutes. Once done, drain the orzo and toss it with a bit of olive oil to prevent sticking, then spread it on a baking sheet to cool to room temperature. This step ensures the pasta stays tender and ready for mixing.

2-Second Step: Prepare the Dressing In a small bowl, whisk together 1 tablespoon red wine vinegar, 1 tablespoon lemon juice, ½ teaspoon dried oregano, and ¼ teaspoon sea salt until well combined. This creates a simple, flavorful dressing that ties the salad together, adding that zesty kick we love in an orzo recipe.

3-Third Step: Combine the Ingredients In a large bowl, add the cooled orzo along with 2 Persian cucumbers (halved vertically and sliced ¼-inch thick), 2 cups halved cherry tomatoes, 1 cup chickpeas (drained and rinsed), 4 ounces feta cheese (cut into ¼-inch cubes), ⅓ cup thinly sliced red onion, and ½ cup Kalamata olives. Gently mix these together to distribute the flavors evenly, building the base of your refreshing orzo salad.

4-Fourth Step: Add Dressing and Season Drizzle the prepared dressing over the salad mixture and add half of the 1 cup fresh basil and/or mint leaves. Season with freshly ground black pepper to taste, then toss everything gently to coat all ingredients without breaking them apart. This step brings the salad recipe to life with balanced flavors.

5-Final Step: Garnish and Serve Garnish with the remaining fresh herbs and serve immediately for the best taste, as the herbs stay vibrant this way. Remember, this salad serves 6 people with a total prep time of 30 minutes and cook time of 8 minutes, making it ideal for a quick summer orzo salad. For more healthy options, visit our healthy pasta recipes section.