In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, and dried oregano. Season generously with salt and black pepper to taste. Set aside at room temperature—this allows the garlic to infuse into the oil and the flavors to meld while you prepare the other components.

Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente, typically 8-10 minutes. Drain well in a colander and spread onto a plate or shallow baking dish to cool slightly for 2-3 minutes. I prefer to let it cool just a bit before adding the dressing so the pasta absorbs the flavors better without becoming mushy.

While the orzo cooks, prepare all your vegetables and proteins: halve the cherry tomatoes, slice the pitted Kalamata olives, rinse and drain the canned chickpeas, thinly slice the red onion, dice the cucumber, crumble the feta cheese, and chop the fresh parsley. Having everything prepped and ready ensures the salad comes together quickly and nothing gets overworked.

Transfer the warm orzo from Step 2 to a large serving bowl and add all the prepped vegetables, chickpeas, olives, and feta from Step 3. Pour the dressing from Step 1 over the mixture and toss gently but thoroughly until everything is evenly coated. The warm pasta will absorb the dressing beautifully, creating better flavor distribution throughout the salad.

Sprinkle the fresh chopped parsley over the top and give the salad one final gentle toss. Taste and adjust seasoning with additional salt and pepper as needed. Refrigerate for at least 15 minutes before serving to let the flavors marry together, or serve at room temperature immediately if preferred.