RECIPE PREP: Salt a large pot of water until it tastes like the ocean. Bring it to a boil on stovetop. While you’re waiting for it to come to a boil, start prepping the lemon vinaigrette dressing.

Assemble Lemon Vinaigrette

1. Add lemon juice, minced shallot, and grated garlic to a medium mixing bowl. Let it sit for 5 minutes.
2. Whisk in the dijon mustard and thyme. Slowly add the olive oil, whisking constantly until the dressing is completely emulsified.
3. Do a taste test. If needed, add a pinch of salt. Set the vinaigrette aside until ready to use.

Make the Orzo Pasta Salad

1. Add the orzo to the pot of boiling water. Cook it according to package directions – until al dente. Drain the pasta in a colander, then transfer it to a large bowl.
2. Pour the lemon vinaigrette over the pasta. Toss to combine. Set the bowl aside for a few minutes to let the orzo shed heat. (We don’t want to melt the feta or wilt the fresh herbs.)
3. Once the pasta is cool to the touch, add the cherry tomatoes, Kalamata olives, feta cheese, and pine nuts. Toss to combine. If desired, add a few twists of freshly-ground black pepper. Garnish the dish with fresh herbs, and it’s ready to serve. Store leftovers in an airtight container and refrigerate.