Cook the Orzo Pasta: Bring a large pot filled with salted water to a rolling boil. Add the orzo pasta and cook until it is just a bit softer than al dente—this ensures it won't become mushy once chilled. Stir occasionally to prevent sticking. Once done, drain the pasta thoroughly using a colander.
Cool and Prevent Clumping: Immediately transfer the drained orzo to a baking sheet and drizzle lightly with olive oil. Toss gently with a fork to coat each piece, then spread the orzo evenly to cool. This step prevents the pasta from sticking together and helps it maintain a pleasant texture in the salad.
Prepare the Dressing: In a small bowl, combine your homemade Greek salad dressing with the red wine vinegar, fresh lemon juice, dried oregano, and sea salt. Whisk these ingredients until fully blended, creating a bright, tangy dressing that will infuse the salad with vibrant flavor.
Assemble the Salad Ingredients: In a large mixing bowl, combine the cooled orzo with the cucumber slices, halved cherry tomatoes, chickpeas, cubed feta, thinly sliced red onion, and Kalamata olives. Toss gently to distribute everything evenly.
Dress and Garnish: Pour the dressing over the salad mixture, add half of the chopped fresh herbs, and season with freshly ground black pepper. Toss carefully until all ingredients are well coated with the dressing. Finally, garnish the salad with the remaining fresh herbs for an aromatic, colorful finish.