Bring a pot of salted water to a boil. Add the orzo and cook according to package directions until al dente, about 8-10 minutes. Drain and rinse with cold water to cool, then set aside.

While the orzo cooks, prepare the sardines. If using fresh, lightly brush with olive oil and grill or pan-sear for 2-3 minutes per side until cooked through. If using canned, drain well.

Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Pit and halve the Kalamata olives. Chop the fresh parsley.

In a large bowl, combine the cooled orzo, cucumber, cherry tomatoes, red onion, and Kalamata olives.

In a small bowl, whisk together the olive oil, juice from half a lemon, salt, and black pepper to make the dressing.