Lemony Mediterranean Orzo Pasta Salad

Cook the orzo. Bring a large pot of well-salted water to a boil (I use about 1 tablespoon kosher salt for a big pot). Add the orzo and cook until just tender, about 8 to 10 minutes (check your package). You want al dente so it does not turn mushy once dressed.

Drain and (optionally) rinse. Drain the orzo in a colander. If you like rinsing for pasta salad, rinse briefly under cold water to stop the cooking. Either way, shake it off and let it drain really well for a minute so the dressing stays punchy.

Mix the dressing. In a jar with a lid (or a bowl), combine olive oil, lemon juice, lemon zest, Dijon mustard, garlic, oregano, salt, pepper, and red pepper flakes if using. Shake or whisk until emulsified.

Chop and build the salad. In a large bowl, combine drained orzo, cucumber, tomatoes, red onion, olives, parsley, and dill.

Toss and taste. Pour most of the dressing over the salad and toss well. Add feta and toss gently. Taste and adjust with more salt, pepper, or lemon juice. If you like a looser, saucier salad, add the remaining dressing.

Rest, then serve. Serve right away or chill for 30 minutes for peak flavor. Before serving, give it one more toss and add a small drizzle of olive oil if needed.