Cook the orzo by bringing a large pot of salted water to a boil. Add in 1 cup dry orzo pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water; set aside in a large mixing bowl.

In the bowl with the cooled orzo, add 1 cup halved cherry tomatoes, 1 cup diced Persian cucumbers, ½ cup finely chopped red onion, ½ cup sliced Kalamata olives, and ½ cup crumbled feta cheese. Gently fold the ingredients together with a spatula.

Chop a handful of fresh parsley and sprinkle over the salad mixture. Mix the parsley into the ingredients without mashing.

In a small bowl, whisk together ¼ cup extra virgin olive oil, 2 tablespoons red wine vinegar, juice of half a lemon, and 1 minced garlic clove. Add salt and pepper to taste.

Pour the dressing over the salad and gently toss to coat everything evenly.

Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld before serving.