Start by cooking your orzo based on the box directions. It usually takes 8-10 minutes to cook.

Drain the pasta and then either rinse in cold water to cool it off faster or pop it in the fridge for a couple of hours. 

While your preparing the pasta, start your chopping. You'll need to slice your tomatoes, artichoke hearts, and kalamata olives in half. I do find that the olives rip in half pretty easily but if you're lucky you can buy them already halved to save time. You can also buy quartered artichoke hearts to save time too.

Throw the oil, lemon juice, lemon zest, garlic, and oregano into your blender or container.

Now the next ingredients are up to you. You can go about this step in two ways.

First you can use water and salt to get the flavor and consistency you need. This is how I first made the recipe.

The second option is to use liquid from the artichokes and/or kalamata olives instead of the water and salt. This is what I do now only because I find it slightly quicker to grab what's right in front of me. The liquids from both the olives and artichokes already have tons of sodium in them so I don't find it necessary to add the salt. The liquid from the kalamata olives gives this lemon, garlic dressing a hint of pink coloring but you won't really notice once it's mixed into the salad.

I add about 1/4 cup of liquid to the dressing to thin it out a bit. You want a maple syrup consistency.

Once you've decided on salt and water or liquid from the artichokes and/or olives, simply blend all the ingredients together. You should end up with a whiteish or pinkish dressing.