While the water comes to a boil, prepare all your vegetables for the salad. Halve the tomatoes lengthwise, dice the bell pepper into 1/2-inch pieces, thinly slice the red onion, quarter the cucumber lengthwise and slice into 1/4-inch thick pieces. Having everything prepped and ready ensures the salad comes together quickly once the pasta is cooked. Place all prepared vegetables in a large bowl.

Bring a large pot of salted water to a boil and add the orzo. Cook for 8-10 minutes until al dente—firm to the bite but not crunchy. I always use De Cecco brand for its superior texture that holds up beautifully in a cold salad without becoming mushy. Drain the pasta in a colander and transfer it to a large mixing bowl while still warm.

While the pasta cooks, whisk together the olive oil, red wine vinegar, lemon juice, honey, dried oregano, salt, and black pepper in a small bowl. The honey acts as an emulsifier that brings the vinaigrette together smoothly, creating a balanced dressing that coats every bite. For maximum flavor, I prefer extra virgin olive oil for its peppery finish that complements the Mediterranean vegetables.

Pour the warm orzo into the bowl with the prepared vegetables. Immediately pour the vinaigrette over the pasta and vegetables, then toss everything together until well combined. The warm pasta absorbs the dressing more effectively than cold pasta, creating deeper flavor throughout the salad. Allow the salad to rest for 5 minutes so flavors can meld.

Gently fold in the feta crumbles and fresh parsley into the salad. I prefer President brand feta chunks for their creamier texture that adds luxurious pockets of flavor rather than crumbling throughout. Top with a light sprinkle of oregano for an extra herbal punch, then serve at room temperature or chilled according to your preference.