Begin by bringing a medium pot of vegetable stock and water to a boil over high heat. Once boiling, add the orzo and cook according to package instructions until it reaches an al dente texture, usually about 8-10 minutes. Drain the orzo in a colander and rinse it under cold water until cooled, stopping the cooking process.

In a large mixing bowl, add the cooled, drained orzo and drizzle in 2 tablespoons of olive oil. Toss the orzo gently to ensure it’s evenly coated, preventing any sticking.

To the bowl with the orzo, add crumbled feta cheese, roasted garlic, finely chopped shallot, halved cherry tomatoes, diced cucumber, and olives. Zest and juice a lemon directly over the mixture, then add your freshly chopped basil, mint, and parsley. Toss everything gently to combine.

Taste the salad before adding any additional seasonings, adjusting salt and pepper to suit your preference. Once seasoned, cover the bowl with plastic wrap or a lid and refrigerate for at least a few hours, allowing the flavors to meld beautifully together.

When you're ready to enjoy, remove the Greek Orzo Salad from the refrigerator. Serve it chilled as a refreshing side dish, or make it a delightful light meal by topping it with grilled chicken or fish.