In a large mixing bowl, whisk together ¼ cup of fresh lemon juice and 1 tablespoon of Dijon mustard until well combined. Gradually drizzle in ½ cup of extra-virgin olive oil while whisking continuously until the mixture emulsifies and thickens slightly. Stir in ¼ cup of finely chopped red onion and the chopped fresh dill, then season with salt and black pepper to taste.

Bring a large pot of salted water to a rolling boil over high heat. Add 1 cup of orzo pasta and cook according to package instructions, typically about 8–10 minutes, until al dente. Once cooked, drain the orzo in a colander and return it to the pot while it's still warm, then immediately toss with your prepared dressing to ensure the pasta absorbs the flavors.

To the pot with orzo, add 1 cup of diced cucumbers, 1 cup of halved cherry tomatoes, 1 can (15 ounces) of rinsed and drained chickpeas, and ½ cup of pitted and sliced Kalamata olives. Gently toss all ingredients together using a large spoon, ensuring everything is evenly coated with the dressing.

Next, carefully fold in 1 cup of crumbled feta cheese into the salad mixture.

Finally, divide the vibrant Greek Orzo Salad into serving bowls. Garnish with a sprinkle of extra dill if desired, and serve immediately for a refreshing meal.