Step 1: Cook the Orzo Pasta
Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions until al dente (usually about 7–9 minutes). Drain well and rinse under cold water to stop the cooking and cool the pasta. Set aside to drain fully.

Step 2: Chop the Fresh Veggies
While the orzo cools, prepare your fresh ingredients. Halve the cherry tomatoes, dice the cucumber, red bell pepper, and red onion, and slice the black olives. Chop the fresh parsley and crumble the feta cheese if not already done.

Step 3: Combine the Base
In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, bell pepper, olives, and parsley. Add the cooled orzo pasta and gently toss to combine all the ingredients evenly.

Step 4: Make the Dressing
In a small bowl or jar, whisk together the lemon juice, olive oil, salt, black pepper, and oregano if using. Taste and adjust seasoning to your preference. The lemon provides brightness while the olive oil gives richness.

Step 5: Dress the Salad
Pour the dressing over the orzo and vegetable mixture. Toss gently with a large spoon or salad tongs to coat all the ingredients with the zesty dressing.

Step 6: Add Feta Cheese
Carefully fold in the crumbled feta cheese. Try not to overmix at this stage to keep the cheese in nice crumbles instead of fully dissolving into the salad.

Step 7: Chill and Serve
Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature for the best taste and texture.