Start by bringing a large pot of salted water to a boil. Add orzo and cook for 8-10 minutes until al dente. Drain and rinse under cold water.

While the orzo cools, wash and chop your vegetables. Set aside in a large mixing bowl.

Roughly chop fresh herbs and add them to the bowl of vegetables.

In a small bowl, whisk together the dressing ingredients until smooth.

Once the orzo has cooled, combine it with the bowl of vegetables. Drizzle with dressing and toss gently to combine.

Crumble feta cheese and sprinkle pistachios over the salad. Toss again gently.

Transfer to a serving platter or individual bowls. Let sit for 10 minutes before serving.