Dice the cucumber, halve the grape tomatoes, finely chop the red onion and orange bell pepper, and slice the kalamata olives. Chop fresh parsley and set aside.

In a large pot, bring salted water to a rolling boil. Add orzo and cook according to package instructions, typically for about 9-11 minutes, until al dente. Drain and rinse under cool water.

Whisk together the dressing ingredients in a large mixing bowl until well blended and emulsified.

Once the orzo has cooled slightly, add it to the bowl of dressing along with the diced cucumber, halved tomatoes, chopped bell pepper, red onion, and sliced olives. Toss to combine.

Allow the salad to sit for 5-10 minutes to let flavors meld together.

Just before serving, fold in crumbled feta cheese and chopped parsley.