1. Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, usually about 8-9 minutes, until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta. Drain well and set aside.
2. While the orzo cooks, prepare your dressing by whisking together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper in a small bowl. I learned from Mama Lou that letting the dressing sit for a few minutes helps the flavors to marry beautifully.
3. In a large mixing bowl, combine the cooled orzo, chopped sun dried tomatoes, diced red onion, kalamata olives, and fresh basil.
4. Pour the dressing over the salad and gently toss to coat everything evenly. This is the moment when all those colors and flavors start to blend, reminding me of the vibrant markets Mama Lou and I used to visit.
5. Fold in the crumbled feta cheese last, so it stays creamy and doesn’t break down too much. Taste and adjust seasoning with a little more salt, pepper, or lemon juice if needed.
6. Cover and refrigerate the salad for at least 30 minutes before serving. This resting time lets the flavors deepen—something Mama always insisted on and I’ve come to cherish.

One tip I picked up from cooking alongside Ouma is to prepare this salad a day ahead when possible. The flavors really come alive after an overnight rest, making it a perfect make-ahead dish for busy days or special occasions.