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PdfBring a large pot of boiling salted water to a boil. Do not overcook—just cook the orzo until al dente. Drain and give the pasta one quick rinse of cold water. Transfer to a serving bowl and pour the half cup of lemon, infused olive oil, tossing to coat. This will prevent this pasta from sticking together. If no lemon or lime infused olive oil is available, add 1 teaspoon lemon/lime zest to one cup extra-virgin olive oil.
Heat the 3 Tbsp (45 mL) of olive oil in a frying pan; add the onions and fry until they just begin to brown. Pour in the balsamic vinegar and let it simmer for 5 more minutes.
Remove the onions from the pan with a spoon and add to the orzo. Add the lemon-infused olive oil and stir well to combine.
Add the olives and herbs. Stir well to combine. Garnish with the crumbled cheese and serve.