Start by bringing a large pot of salted water to a vigorous boil over high heat. Add 1 ½ cups of orzo pasta and cook for 8-10 minutes, or until al dente. Drain and rinse under cold water to stop cooking.

In a large mixing bowl, combine the cooled orzo with halved cherry tomatoes, diced cucumber, sliced Kalamata olives, and any additional veggies like red bell pepper or red onion if desired. Stir gently.

In a separate small bowl, whisk together ¼ cup of extra virgin olive oil, 2 tablespoons of red wine vinegar, minced garlic, dried oregano, and salt and pepper to taste.

Pour the prepared dressing over the salad mixture in the large bowl. Toss gently to coat all the ingredients evenly.

Fold in crumbled feta cheese and freshly chopped parsley into the salad, being careful not to break the feta too much.

Taste the salad and adjust seasoning if needed. Cover and refrigerate for at least 30 minutes before serving chilled.