Step 1

In a large pot, bring water to a boil. Add 1 tablespoon salt. Stir until dissolved. Add the orzo to the boiling water, stirring occasionally to prevent the noodles from sticking together. Reduce heat if the water starts to foam. Cook the pasta according to package directions, about 10 minutes or until slightly softer than al dente.

Step 2

Drain the pasta in a colander and rinse with cold water for about 1 minute, stirring until cooled down. Drain well and transfer to a large bowl.

Step 3

Add cucumbers, green bell pepper, tomatoes, artichokes, red onion, kalamata olives, roasted bell peppers, parsley, basil, and feta cheese to the large bowl. Set aside.

Step 4

In a medium bowl, whisk together red wine vinegar, lemon juice, mustard, lemon zest, garlic, 1 teaspoon salt, pepper, and oregano.

Step 5

Slowly drizzle in the olive oil, constantly whisking until an emulsified and lightly thickened dressing forms. Season with salt and pepper to taste.

Step 6

Pour half of the dressing over the orzo salad. Toss to combine. Taste and add more dressing as desired. Serve the remainder on the side.

Step 7

Garnish the salad with crumbled feta cheese, parsley, basil, salt, and pepper.