In a heavy saucepan, bring 2 quarts of water to a rolling boil over high heat. Add ½ teaspoon of salt to the boiling water to enhance the flavor of the orzo.

Add 1 pound of orzo to the boiling water and cook according to the package directions, usually about 8-10 minutes, until it reaches an al dente texture.

In a large serving bowl, combine the drained orzo with ½ cup of chopped kalamata olives, ½ cup of finely chopped red onion, and ½ cup of diced sun-dried tomatoes.

In a separate bowl, whisk together freshly cracked black pepper to taste, ⅓ cup of extra-virgin olive oil, and the juice of one lemon.

Pour the dressing over the orzo salad and gently toss with tongs or a large spoon until everything is well-coated.

For optimal flavor melding, let the salad sit uncovered at room temperature for about 15 minutes or cover and chill it in the refrigerator for at least 30 minutes before serving.