1. In a medium saucepan of boiling salted water, cook the orzo according to package instructions. Drain the orzo well and transfer to a large bowl. Pour 1/4 cup of Bellucci EVOO and ½ teaspoon of salt and ¼ teaspoon of black pepper over the orzo mix well.
2. Add the diced vegetables and herbs and stir to combine. Add the remaining ½ cup of Bellucci EVOO.
3. Crumble the feta into the bowl and stir just to combine. Season further with salt and pepper to taste.
4. Transfer to a serving platter and top with a drizzle of Bellucci Toscano Organic PGI.
Cook’s note: French or Bulgarian feta is creamier and less salty than Greek feta.