Follow these simple steps to assemble your delicious Greek Orzo Pasta  Salad:

1. Cook the Orzo: Bring a large pot of generously salted water to a rolling boil. Add the orzo pasta and cook according to package directions until al dente (tender but still firm to the bite). Be careful not to overcook, as mushy orzo is undesirable in a pasta salad. Typically, this takes about 8-10 minutes.
2. Drain and Rinse: Once cooked, immediately drain the orzo through a fine-mesh sieve. Rinse thoroughly under cold running water. This stops the cooking process and removes excess starch, preventing the orzo from clumping together. Shake well to remove as much water as possible.
3. Prepare the Vegetables and Herbs: While the orzo is cooking, wash and chop all your vegetables: cucumber, tomatoes, red bell pepper, and red onion. Pit and halve the Kalamata olives. Finely chop the fresh parsley and mint (if using). Crumble the feta cheese. Having everything prepped (mise en place) makes assembly quick and easy.
4. Make the Vinaigrette: In a small bowl or glass jar with a lid, combine the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, Dijon mustard (if using), salt, and freshly ground black pepper. Whisk vigorously or shake the jar until the dressing is well combined and emulsified (slightly thickened). Taste and adjust seasoning if necessary – you might want more lemon, salt, or pepper.
5. Combine Ingredients: In a large serving bowl, add the cooled and drained orzo. Pour about half of the prepared vinaigrette over the orzo and toss gently to coat. This helps the pasta absorb flavor.
6. Add Mix-Ins: Add the chopped cucumber, tomatoes, red bell pepper, red onion, Kalamata olives, chopped fresh parsley, and chopped fresh mint (if using) to the bowl with the orzo.
7. Dress and Toss: Pour the remaining vinaigrette over the salad ingredients. Gently toss everything together until well combined, being careful not to mash the ingredients.
8. Fold in Feta: Gently fold in the crumbled feta cheese. You want to incorporate it without completely breaking it down into the dressing.
9. Chill (Recommended): For the best flavor, cover the bowl and refrigerate the Greek Orzo Pasta Salad for at least 30 minutes (or up to several hours) before serving. This allows the flavors to meld and deepen.
10. Serve: Before serving, give the salad a final gentle toss. Taste and adjust seasoning one last time if needed (it might need a little more salt or lemon juice after chilling). Garnish with extra fresh parsley or mint, or a sprinkle of feta if desired.