Step 1

In a mason jar combine all ingredients, put a lid on and shake to combine.

Step 2

Cook the orzo in a pot of boiling and salted water according to package instructions.

Step 3

While the orzo is cooking, cut the baby zucchini in half and grill for 3 minutes on each side. (If using a regular size zucchini, cut it in 1 inch thick slices.

Step 4

Drain the orzo and dress with the vinaigrette while hot, set aside to cool.

Step 5

When the orzo is at room temperature add sliced grilled zucchini, halved cherry tomatoes, crumbled feta cheese, sliced chives, chopped mint and olives. Gently toss the ingredients to combine, taste and add more salt if needed.

Step 6

Cool in the fridge for 30 minutes to allow the flavours to meld. Serve as a side dish or a vegetarian main.