Bring about 3 quarts of water to boil in the large pot. Add salt and the orzo and cook until al dente. Drain well in the mesh strainer, then pour hot orzo into the mixing bowl.
While the orzo cooks, stir together the olive oil, red wine vinegar, lemon zest, and lemon juice in the small bowl. Pour the mixture over the hot orzo and toss. Allow it to sit for about 5 minutes. Stir occasionally.
Add the olives, grape tomatoes, onion, capers, and parsley, and stir well. Season with fresh ground pepper and a pinch of sea salt. Serve warm, cold, or at room temperature.
Mix Kalamata with green and black olives.
Double the lemon zest and juice.
Add 1/4 cup freshly chopped basil leaves or fresh oregano.
Add 1/4 cup chopped sun-dried tomatoes.
Add 1 cup chopped seedless cucumbers or red bell pepper.
Add 1 cup crumbled feta cheese.
Substitute a different cooked grain for the orzo, such as Israeli couscous, barley, or quinoa.