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 onion, olives, feta cheese, and parsley.

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.

Taste and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.