Bring a large pot of salted water to a boil and add your orzo pasta. Cook for 10 minutes until al dente — don't overcook it or you'll end up with mushy noodles. Drain the pasta in a colander and let it cool for a few minutes while you prep the vegetables.

Chop your cherry tomatoes in half lengthwise so they don't roll around everywhere. Dice your cucumber into small bite-sized pieces and finely chop your red onion. I personally chop the onion smaller than the other veggies because it's pretty sharp and you don't want it overpowering everything.

Pit your Kalamata olives if they're not already, then slice them in half or quarters depending on size. Crumble your feta cheese into small chunks — don't stress about it being perfect. Chop your fresh parsley, mint, and dill pretty finely so they distribute nicely throughout the spring orzo salad.

Combine your cooled pasta with all the chopped vegetables, olives, chickpeas, and feta cheese in a large bowl. Toss everything together gently so you don't break up the cheese or crush the tomatoes. This is where the salad starts looking like actual food instead of just separate ingredients piled together.

In a small bowl or measuring cup, whisk together your extra-virgin olive oil, fresh lemon juice, salt, and black pepper. Make sure the salt and pepper are fully incorporated into the dressing so you don't get a gritty bite. Taste the dressing and adjust the seasoning if you want more lemon or salt.

Pour the dressing over the pasta mixture and toss everything really well to coat. You want every piece of orzo and veggie covered in that golden lemon dressing. The salad will look a little dry at first but don't panic — the pasta absorbs the dressing as it sits.

Stir in your fresh herbs and give it one final toss. Let the spring orzo salad recipe sit for at least 15 minutes before serving so all the flavors can get cozy together. I usually make mine an hour or two ahead when I'm bringing it somewhere, and it's honestly better that way.