Step 1: Cook the Orzo
Bring a large pot of salted water to a rolling boil.
Add the orzo and cook according to package instructions, about 7–8 minutes, until al dente.
Drain the pasta and rinse it under cold water to stop the cooking process and cool it down quickly.
Transfer the cooled orzo to a large serving bowl and set aside.

Step 2: Prepare the Vinaigrette
While the orzo cooks, make the dressing.
In a small bowl, whisk together the olive oil, minced garlic, red wine vinegar, lemon juice, lemon zest, Dijon mustard, oregano, sugar, salt, pepper, and chopped Kalamata olives.
Whisk until fully combined and emulsified.

Step 3: Chop the Vegetables
Slice the cucumber, halve the cherry tomatoes and olives, dice the red and green bell peppers, and dice the red onion.

Step 4: Assemble the Salad
Pour the red wine vinaigrette over the cooled orzo and toss to coat evenly.

Step 5
Add the cucumber, cherry tomatoes, olives, bell peppers, chickpeas, red onion, and crumbled feta cheese to the orzo.

Step 6
Toss everything gently until well combined.
Taste and adjust seasoning with additional salt and pepper if needed.

Step 7: Chill or Serve
You can serve the salad immediately or cover and refrigerate it for 1–2 hours to let the flavors meld together even more.
Just give it a good toss before serving if it’s been chilling.

Storage Instructions

Keep Fresh:
Store the salad in an airtight container in the fridge for up to 5 days.
The flavors will continue to develop, making it even more delicious the next day.

Make Ahead:
This salad is perfect for meal prep. You can cook the orzo and prep the vegetables and dressing ahead of time, then assemble when ready.

Warm Up:
This salad is best enjoyed cold or at room temperature.
No reheating necessary—just toss and enjoy!