In a medium pot, combine 2 cups of vegetable stock and 2 cups of water. Bring the mixture to a rolling boil over medium-high heat. This flavorful liquid will serve as the cooking base for your orzo, enhancing its taste. It should take around 5-7 minutes to reach a boil.

Once boiling, add 1 cup of orzo to the pot. Reduce the heat to medium and cook according to package instructions, typically 8-10 minutes, until the orzo is al dente. Stir occasionally, watching for the pasta to become tender yet firm. When done, drain and rinse it with cold water to stop the cooking process.

Transfer the drained orzo into a large mixing bowl. Immediately drizzle with 2 tablespoons of olive oil while it’s still warm. Toss the orzo to coat evenly, preventing it from sticking together as it cools.

In the bowl with the orzo, add 1 cup of crumbled feta cheese, 3 tablespoons of roasted garlic, and 1 finely diced shallot. Include 1 cup of halved cherry tomatoes, 1 peeled and seeded cucumber (cut into half-moon shapes), and a mix of ½ cup olives.

Squeeze in the juice of 1 lemon and sprinkle in the zest for a burst of brightness. Add in ¼ cup of chopped fresh basil, mint, and parsley for added freshness. Finally, drizzle in 1 tablespoon of red wine vinegar.

Season the salad with salt and freshly ground pepper to taste. Mix well to evenly distribute the flavors. Cover the bowl and refrigerate for at least 1-2 hours, allowing the flavors of your Greek Orzo Salad to meld beautifully.