Begin by bringing a large pot of salted water to a boil. Add orzo pasta and cook according to package instructions, usually 8–10 minutes, until al dente. Drain and rinse under cold water.

While the orzo cooks, wash and chop the fresh vegetables: cut cherry tomatoes in halves, dice cucumbers, and chop red bell pepper. Finely chop the red onion, soaking it in cold water for 10 minutes if desired.

In a small bowl, whisk together olive oil, lemon juice, and Dijon mustard. Season the dressing with salt and pepper to taste.

Once the orzo is cooled and veggies are prepped, add the orzo to a mixing bowl with parsley and crumbled feta. Gently toss to combine.

Pour the dressing over the salad mixture and toss gently to coat everything in the dressing. Adjust seasoning as necessary.

Cover the salad with plastic wrap and refrigerate for at least 30 minutes before serving for the best flavor.