Cook the Orzo Pasta:

1. Boil the Orzo: In a large pot of salted water, bring the orzo pasta to a boil and cook according to the package instructions, typically 8-10 minutes, until al dente.
2. Drain and Cool: Drain the orzo and rinse under cold water to stop the cooking process. Set aside to cool.

Prepare the Vegetables and Dressing:

3. Chop the Vegetables: While the pasta is cooling, dice the cucumber, halve the cherry tomatoes, chop the bell pepper and red onion, and slice the olives (if using).
4. Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, minced garlic, salt, and pepper until well combined.

Assemble the Salad:

5. Combine the Ingredients: In a large mixing bowl, combine the cooled orzo pasta with the diced vegetables, feta cheese, olives, and chopped parsley.
6. Toss with Dressing: Pour the dressing over the pasta and vegetables, tossing gently to coat evenly.
7. Taste and Adjust: Taste the salad and adjust the seasoning, adding more salt, pepper, or vinegar as needed.

Chill and Serve:

8. Chill (Optional): For the best flavor, refrigerate the salad for at least 10 minutes before serving to allow the flavors to meld.
9. Serve: Serve chilled or at room temperature. Garnish with extra parsley or feta, if desired.