Step 1

Cook the orzo according to package directions. Drain the orzo, and transfer to a large bowl. Toss with 2 teaspoons oil. Editor's Tip: Make sure to use a big pinch of salt in your pasta water! This will help infuse the orzo with some flavor from the start.

Step 2

In a separate smaller bowl, whisk together the onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining 4 teaspoons oil. Pour the onion mixture over the orzo, and toss to evenly coat. Cover and refrigerate until chilled. Just before serving, gently stir in the tomatoes, cucumber, olives and cheese.