Follow these step-by-step instructions for a perfect orzo salad every time. The process is broken down into manageable stages: roasting the vegetables, cooking the pasta, making the dressing, and finally, combining everything into a beautiful finished dish.

Step 1: Roast the Vegetables

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. Combine and Season: In a large bowl, combine the chopped bell peppers, zucchini, and red onion. Drizzle with 3 tablespoons of olive oil, and sprinkle with 1 teaspoon of dried oregano, salt, and pepper. Toss everything together until the vegetables are evenly coated.
3. Arrange for Roasting: Spread the seasoned vegetables in a single, even layer on the prepared baking sheet. It is crucial not to overcrowd the pan; use two sheets if necessary. Crowding will cause the vegetables to steam instead of roast, and you will miss out on the delicious caramelization.
4. Roast: Place the baking sheet in the preheated oven and roast for 20-25 minutes. About halfway through the cooking time, add the whole cherry tomatoes to the pan. Continue roasting until the vegetables are tender and have beautiful caramelized, browned edges.
5. Cool: Once roasted to perfection, remove the baking sheet from the oven and set it aside to let the vegetables cool slightly while you prepare the other components.

Step 2: Cook the Orzo

1. Boil Water: Bring a large pot of water to a rolling boil. Be generous with the water to give the pasta plenty of room to cook evenly.
2. Salt the Water: Once boiling, add a generous amount of salt to the water (about 1-2 tablespoons). This is the only chance you have to season the pasta itself, and it makes a significant difference in the final flavor of the salad.
3. Cook the Orzo: Add the orzo to the boiling water and cook according to the package directions, typically for 8-10 minutes. You want the orzo to be cooked al dente—tender but still with a slight bite. Mushy orzo will make the salad heavy and pasty.
4. Drain and Rinse: Once cooked, drain the orzo in a fine-mesh colander. Briefly rinse it under cool water. This stops the cooking process and removes some of the excess starch, which helps prevent the orzo from clumping together in the salad. Let it drain very well.

Step 3: Prepare the Vinaigrette

1. Combine Ingredients: While the vegetables are roasting and the orzo is cooking, prepare the dressing. In a small bowl or a mason jar with a tight-fitting lid, combine the 1/2 cup of extra virgin olive oil, 1/4 cup of fresh lemon juice, minced garlic, Dijon mustard, 1 teaspoon of dried oregano, salt, and pepper.
2. Whisk or Shake: Whisk the ingredients together vigorously until the dressing is fully combined and emulsified. An emulsion is when the oil and lemon juice, which don’t naturally mix, are forced together into a creamy, cohesive dressing. If using a mason jar, simply secure the lid and shake it until well combined.
3. Taste and Adjust: Taste the dressing and adjust the seasoning if necessary. It should be bright, tangy, and well-seasoned. You might want to add a bit more salt, pepper, or even a touch more lemon juice depending on your preference.

Step 4: Assemble the Salad

1. Combine Base Ingredients: In a very large mixing bowl, add the drained and cooled orzo, the slightly cooled roasted vegetables, the diced English cucumber, the halved Kalamata olives, the chopped fresh parsley, and the chopped fresh mint.
2. Add the Dressing: Pour about three-quarters of the prepared vinaigrette over the salad ingredients. Gently toss everything together until the orzo, vegetables, and herbs are evenly coated with the dressing.
3. Add the Feta: Gently fold in the crumbled feta cheese. Be careful not to overmix at this stage, as you want to keep some larger crumbles of feta intact for texture and flavor.
4. Final Toss and Chill: Give the salad one last gentle toss. Taste it and add the remaining dressing if you feel it needs it. For the best flavor, cover the salad and let it chill in the refrigerator for at least 30 minutes. This allows the flavors to meld and marry together beautifully.