1. Cook and Cool Orzo:

• Place a large pot of salted water over high heat and bring it to a rolling boil.
• Add the orzo pasta and cook according to package directions until al dente (typically 7-8 minutes, but check package). Be careful not to overcook.
• Drain the cooked pasta immediately in a colander. Rinse it thoroughly under cold running water until the pasta is completely cool. Drain very well. Rinsing stops the cooking and removes excess starch, preventing clumping.
• Place the cooled, well-drained pasta in a large serving bowl and set aside.

2. Prepare Vegetables and Feta:

• While the pasta cooks or cools, prepare the vegetables: slice the cucumber, halve the cherry tomatoes, dice the bell peppers, drain and rinse the chickpeas (pat them dry), and dice the red onion.
• Crumble the feta cheese if it’s in a block. Pit and slice the Kalamata olives for the salad (and finely chop 2 tablespoons for the dressing). Finely chop the fresh oregano if using. Zest the lemon.

3. Make the Red Wine Vinaigrette:

• In a small bowl or a jar with a tight-fitting lid, combine the olive oil, minced garlic, red wine vinegar, fresh lemon juice, lemon zest, Dijon mustard, chopped fresh oregano (or dried), granulated sugar, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the 2 tablespoons of finely chopped Kalamata olives.
• Whisk well (or seal jar and shake vigorously) until the dressing is completely combined and emulsified.

4. Dress the Orzo:

• Pour the prepared vinaigrette over the cooled orzo pasta in the large serving bowl. Toss well to ensure the orzo is evenly coated.

5. Add Remaining Ingredients:

• Add the prepared cucumber, cherry tomatoes, diced bell peppers, chickpeas, sliced Kalamata olives, diced red onion, and crumbled feta cheese to the bowl with the dressed orzo.
• Mix gently but thoroughly to combine all the ingredients evenly.

6. Season and Serve/Chill:

• Taste the salad and season with additional salt and pepper, if desired.
• You can serve the Greek Orzo Salad at once at room temperature, or cover and chill it in the refrigerator until needed. Chilling allows the flavors to meld further.
• If chilled, give the salad a good stir before serving as the dressing can settle. Salad will keep, covered and refrigerated, for up to 5 days (though veggies might soften slightly over time).