Step 1

Cook the orzo according to package instructions. Let pasta cool.

Step 2

In a large mixing bowl, combine the cooked and cooled orzo, diced cucumbers, bell pepper, diced red onion, grape tomatoes, kalamata olives, and feta cheese.

Step 3

Mix in the Greek Lemon Vinaigrette,( recipe below) combine well.

Step 4

Refrigerate for at least an hour, up to overnight to blend flavors.

Step 5

In a small mixing bowl, whisk together the garlic, lemon juice, red wine vinegar, olive oil, oregano, salt, and black pepper. Taste for seasoning, re-season if needed.

Step 6

Serve over the orzo salad.