Mediterranean Orzo Salad

Cook the Orzo - In a large pot, bring water to a boil. Add 1 tablespoon salt. Stir until dissolved. Add the orzo, stirring occasionally to prevent sticking. Reduce the heat if the water starts to foam. Cook the pasta according to package directions, about 10 minutes, or until slightly softer than al dente.
Cool the Orzo - Drain the pasta in a colander and rinse with cold water for about 1 minute, stirring until cooled down. Drain well and transfer to a large bowl.
Add the Mix-ins - To the bowl of orzo, add the cucumbers, green bell pepper, tomatoes, artichokes, red onion, kalamata olives, roasted bell peppers, parsley, basil, and feta cheese. Set aside.
Make the Vinaigrette - In a medium bowl, whisk together red wine vinegar, lemon juice, mustard, lemon zest, garlic, 1 teaspoon salt, pepper, and oregano. Slowly drizzle in the olive oil, constantly whisking until an emulsified, lightly thickened dressing forms. Season with salt and pepper to taste.
Dress the Salad - Pour half of the dressing over the orzo salad. Toss to combine. Taste and add more dressing as desired. Serve the remainder on the side. If desired, garnish the salad with additional crumbled feta cheese, parsley, basil, salt, and pepper.