Prepare the Tangy Lemon-Dill Dressing: In a large mixing bowl, whisk together the lemon juice and Dijon mustard until smooth. Slowly drizzle in the olive oil while whisking continuously to create a silky, emulsified base. Stir in the finely chopped red onion and fresh dill. Season with a generous pinch of salt and black pepper. Set aside to let the flavors meld while you prepare the salad.
Cook the Orzo to Perfection: Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions until tender but still slightly firm (al dente). Stir occasionally to prevent sticking. Once cooked, drain well and allow it to cool slightly before adding it to the dressing.
Combine Pasta with Dressing: Transfer the warm orzo into the bowl with the prepared dressing. Toss gently but thoroughly, allowing the pasta to soak up the zesty flavors. This step infuses the salad with a bright, tangy base.
Add Fresh Vegetables and Chickpeas: Fold in the sliced cucumbers, halved cherry tomatoes, chickpeas, and olives. Mix well to distribute the ingredients evenly, creating a colorful, hearty blend packed with Mediterranean flavors.
Finish with Creamy Feta and Herbs: Gently fold in the crumbled feta cheese, being careful not to break it down too much. Sprinkle with extra chopped dill just before serving for a burst of freshness and aroma.
