I first made this recipe for a Mother's Day barbeque this past May that drew together a large family gathering. It is based on a recipe in the Gourmet Today cookbook, but I have changed it substantially to emphasize the sunny zing of lemon and augment the overall Grecian flavor of the dish. It's very easy to make and was a huge hit at the party! My sister-in-law liked it so much she ate some leftovers for breakfast. —la mere moderne
Boil the orzo pasta until al dente, about 8-9 minutes. Drain and rinse with cool water. Put in fridge while preparing the rest of the ingredients.
Mix together minced garlic, olive oil, lemon juice, lemon zest, salt, freshly ground black pepper (about 1/2 teaspoon). This will make a vinaigrette-like liquid.
Quarter your cherry tomatoes or baby plum tomatoes (roughly 2 cups) and add this to vinaigrette. Dice the olives and add to vinaigrette along with crumbled feta. Snip bunch of chives finely (roughly 1/2 cup) over the bowl and give all the ingredients a good stir. Add pasta and give it one final good stir. Season with more salt and pepper to suit your tastes.
This can be served cool or at room temperature. It can be made the night before and lasts about 2 days.