Whisk together in a small bowl:
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 2 teaspoons salt
- 1 teaspoon black pepper
In a stock pot, simmer until al dente (~10 minutes):
- Kosher salt
- 3/4 pound orzo
Drain the orzo into a large bowl.
While the orzo is still hot, add and stir to combine:
- Vinaigrette
- 1 cup minced scallions, white and green parts
- 1 cup chopped dill
- 1 cup chopped parsley
- 1 hothouse cucumber, peeled, seeded, and diced
- 1/4 red onion, minced
- 3/4 pound feta cheese, chopped or crumbled
Season to taste:
- Kosher salt
- Freshly ground black pepper
Serve at room temperature.