Cook the orzo pasta according to package instructions. Drain and rinse under cold water to cool.

In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and feta cheese.

In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.

Pour the dressing over the salad and toss gently to combine.

Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.