Begin by preparing your vibrant vegetables: dice the cucumber, halve the grape tomatoes, finely dice the red onion, and dice the orange bell pepper.

Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions plus 1 extra minute. Drain and rinse under cool water.

In a mixing bowl, whisk together the dressing ingredients: red wine vinegar, lemon juice, olive oil, garlic powder, oregano, and salt.

Add the red onion and Kalamata olives to the dressing; stir. Gently fold in the orzo, cucumber, tomatoes, and bell pepper. Toss lightly.

Let the salad rest for 5-10 minutes. Before serving, fold in the feta cheese and parsley to finish your dish.