Wash and prepare vegetables: dice cucumber, halve grape tomatoes, chop red onion and orange bell pepper, slice olives, and chop parsley.

Bring salted water to a boil, add orzo, and cook according to package directions plus one extra minute for al dente.

Drain orzo and rinse under cold water for 30 seconds.

In a mixing bowl, whisk together dressing ingredients until well combined.

Marinate red onion and olives in dressing for 5 minutes.

Combine warm orzo with marinated onions and dressing, then fold in cucumber, tomatoes, and bell pepper.

Let salad rest for 5-10 minutes at room temperature.

Just before serving, fold in feta cheese and parsley.