Start by bringing the vegetable broth (or water) to a boil in a medium pot.

Add the orzo pasta and cook according to the package instructions—usually about 8-10 minutes—until al dente. Once cooked, drain, and let it cool. You can also run it under cold water to speed up the cooling process.

While your orzo is cooling, dice up the cherry tomatoes, cucumber, and bell pepper.

Finely chop the red onion.

In a large bowl, combine your cooled orzo with the chopped veggies, Kalamata olives, crumbled feta, and parsley.

In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.

Drizzle it over your salad and give everything a gentle toss.

Taste your salad and adjust flavors by adding more lemon juice, salt, or pepper as needed.

For the best flavor, refrigerate the salad for about 30 minutes before serving.