Bring a large pot of salted water to a rolling boil over high heat. Once you see vigorous bubbles breaking the surface, add the orzo pasta. Stir immediately to prevent sticking and cook according to package instructions, typically 9-11 minutes, until it's al dente – meaning it's tender but still has a slight bite when you taste it.

Drain the cooked orzo thoroughly in a colander. Immediately rinse it under cold water for about 30 seconds. You’ll feel the pasta cool down and see any excess starch wash away, ensuring it doesn't stick together. Let it drain completely for a few minutes.

While the orzo is cooking and cooling, prepare your dressing. In a small jar with a lid or a bowl, combine the extra virgin olive oil, fresh lemon juice, dried oregano, minced garlic, Dijon mustard, sea salt, and black pepper. Secure the lid and shake vigorously until the dressing is emulsified and looks slightly creamy and well-combined, or whisk energetically in a bowl until blended. You should smell the bright, zesty aroma of lemon and oregano.

In a large salad bowl, combine the cooled orzo, diced cucumber, halved cherry tomatoes, crumbled feta, pitted and halved Kalamata olives, finely sliced red onion, chopped fresh parsley, and chopped fresh mint. The bowl should be a riot of colours – reds, greens, whites, and purples.

Pour the prepared lemon and oregano dressing over the ingredients in the bowl. Using salad servers or two large spoons, gently toss everything together until all the orzo and vegetables are evenly coated in the dressing. Ensure every piece glistens with the zesty liquid.

For the best flavour, cover the bowl and refrigerate the Greek Orzo Salad for at least 30 minutes, or ideally 1-2 hours, before serving. This chilling time allows the flavours to truly meld and deepen, transforming the salad from good to truly exceptional. Before serving, give it another gentle toss and check for seasoning, adjusting salt or pepper if needed.