Cooking Instructions:

In a large pot, bring 2 cups of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.

Once the orzo is cooked, reserve 1/2 cup of the pasta cooking water, then drain the pasta in a colander. Rinse briefly under cold water to stop the cooking process and set aside.

In a large mixing bowl, combine the olives, feta cheese, cucumbers, bell peppers, red onion, parsley, basil, dill, and sun-dried or grape tomatoes. Mix well to combine.

In a separate small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, black pepper, and red pepper flakes (if using). Adjust the seasoning to taste.

Add the cooked orzo to the mixing bowl with the vegetables and olives. Pour the dressing over the orzo salad and gently toss everything together until well combined. If the mixture appears dry, add a little reserved pasta cooking water to help achieve your desired consistency.

Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.

Extra Tips:

For the best flavor, consider toasting the orzo in olive oil for a few minutes before boiling, as this will give it a lovely nutty taste. Additionally, the salad's flavors improve after marinating overnight, making it ideal for meal prep.

Additionally, feel free to customize the salad by adding other Mediterranean ingredients like artichokes, capers, or grilled chicken for added protein.

Always taste and adjust the seasoning before serving, as the flavors can change once the salad is chilled.

Enjoy your Mediterranean orzo pasta salad!