Cook the orzo pasta according to the package instructions. Once it's cooked, drain it and rinse it under cold water.

In a large bowl, combine the cooked orzo with the halved cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, Kalamata olives, and crumbled feta cheese. Gently mix everything together.

In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper. Taste the dressing and adjust the seasoning as needed.

Pour the dressing over the salad mixture. Toss gently to combine, making sure all the ingredients are coated with the dressing without breaking apart the veggies.

Garnish your colorful salad with fresh parsley before serving.