8 ounces orzo pasta, cooked according to package direction

1⁄4 cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 clove garlic, minced

1⁄4 teaspoon salt

1⁄4 teaspoon ground pepper

1 cup cherry tomatoes

1⁄2 cup pitted Kalamata olives

1⁄2 cup crumbled feta cheese

1 cup cannellini beans, rinsed and drained

1 large shallot, minced

1⁄4 cup chopped, fresh dill

1⁄4 cup chopped, fresh oregano