Begin by bringing a large pot of salted water to a boil. Add the whole wheat orzo and cook according to package instructions until al dente. Once cooked, drain the orzo and rinse it under cold water to stop the cooking process.

While your orzo is cooking, prepare your other ingredients by chopping the olives, slicing the green onions, and finely chopping the parsley.

In a large mixing bowl, combine the cooled orzo with chopped olives, green onions, olive oil, salt, pepper, parsley, and white grape juice vinegar. If you're adding grape tomatoes or feta cheese, add them now and gently toss everything together until well combined.

Let your Light Orzo Olive Salad sit for about 10 minutes before serving to allow the flavors to meld. Serve immediately or refrigerate for later use.