In a medium jar or bowl, combine ¼ cup of red wine vinegar, 1 minced garlic clove, 1 teaspoon of sugar, and 1 teaspoon of Italian seasoning. Season with salt and black pepper to taste. Slowly drizzle in ½ cup of olive oil while whisking continuously until the dressing is well blended and emulsified. Refrigerate for at least 30 minutes.

Bring a large pot of salted water to a boil. Add 1 cup of orzo and cook according to package instructions (about 8-10 minutes) until al dente. Drain and toss with 1-2 tablespoons of dressing to prevent sticking. Let cool.

Halve or quarter 1 cup of cherry tomatoes, quarter and chop 1 zucchini, and finely slice a small onion. Set aside.

In a large bowl, combine cooled orzo, prepared vegetables, ½ cup crumbled feta, ¼ cup chopped dill, and ¼ cup chopped parsley. Toss gently.

Drizzle more dressing over the salad and mix gently. Cover and refrigerate for at least 1 hour.

Before serving, toss again. Add more dressing if desired. Perfect as a light side dish or meal prep.