In a large pot or dutch oven, add the uncooked orzo, olives, red onion, lemon juice and zest, olive oil, diced tomatoes, oregano, garlic, salt, pepper, parsley, and broth.
16 ounces uncooked orzo pasta, 1 cup kalamata olives, 1 red onion, juice of 1/2 a lemon, zest of 1 lemon, 2 Tablespoons extra virgin olive oil, 1 (14 ounce) canned diced tomatoes, 1 teaspoon dried oregano, 3 cloves garlic, 2 teaspoons kosher salt, 1 teaspoon black pepper, 3/4 cup Italian parsley, 3 cups chicken broth