Cook orzo in salted water according to package directions. Drain and rinse under cold water to cool.

In a large bowl, combine cooked orzo, halved tomatoes, diced cucumber, sliced olives, diced red pepper, sliced onion, crumbled feta, and chopped parsley.

In a small bowl or jar, whisk together olive oil, lemon juice, salt, and black pepper.

Pour dressing over the salad and toss gently until everything is evenly coated.

Taste and adjust seasoning if needed. Chill or serve immediately.