In a pot, bring 2 cups of water to a boil. Add the orzo pasta and cook it according to package instructions, usually for around 8-10 minutes, until it’s al dente. Drain and rinse with cold water to stop the cooking process.

While the orzo cooks, chop the cherry tomatoes, cucumber, bell pepper, and red onion. You can adjust the amount of vegetables based on your preference.

In a large mixing bowl, combine the cooked orzo, chopped vegetables, fresh parsley, and crumbled feta cheese if using.

In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Taste and adjust seasoning as needed.

Pour the dressing over the salad, and toss everything together until well coated.

For the best flavor, let the salad chill in the fridge for at least 30 minutes before serving. Give it a final toss before serving.