• Cook 1 cup orzo pasta in boiling water according to package directions for al dente pasta. Drain the pasta through a mesh strainer while rinsing it with cold water to cool it completely. Transfer the well-drained orzo to a large bowl and set aside to rest.

FOR THE VEGETABLES:

• Heat the grill to high heat, about 450 degrees.
• Slice 1 medium zucchini and 1 medium yellow squash into planks, about ½-¾" thick. Slice 1 medium red onion into ¾" rounds. Use a sharp knife to cut flat sides off of 1 red bell pepper and1 yellow bell pepper
• Brush the vegetables on both sides with 2-3 tablespoons olive oil and sprinkle with 1 teaspoon dry oregano, ¼ teaspoon crushed red pepper flakes, sprinkle of kosher salt and grind of pepper.
• Grill for 3-4 minutes on one side, then flip the vegetables and continue cooking for an additional 3-4 minutes. Transfer the grilled vegetables to a platter.

FOR ROASTING VEGGIES - if you don't have a grill

• If you're not using a grill, heat your oven to 450°. Place the vegetables on a half-sheet pan and season as directed above. Roast the veggies for 20-25 minutes. Remove the them from the oven and set aside to cool.

ASSEMBLE THE SALAD

• Add the grilled (or roasted) vegetables to the orzo. Add ½ cup kalamata olives, 1 cup cherry or grape tomatoes, 3-4 green onions, ¼ cup parsley, 7-8 ounces feta cheese. Toss well to combine and drizzle ~⅓ cup lemon vinaigrette over the salad. Toss well. If it needs more dressing, add it 1 tablespoon at a time until the orzo salad is well seasoned but not wet or goopy. Serve immediately for a warm to room temperature salad or refrigerate for a chilled salad.