Cook Orzo: Bring a large pot of salted water to a boil. Add orzo and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Transfer to a large mixing bowl.

Prepare the Vegetables: While the orzo is cooking, dice the cucumber, halve the cherry tomatoes, and finely chop the red onion. Add these to the bowl with the cooked orzo.

Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper. Adjust the seasoning according to your taste. If you like, add olives, capers, or a pinch of red pepper flakes to the dressing for extra flavor.

Combine and Chill: Pour the dressing over the orzo and vegetables. Add the crumbled feta cheese and chopped parsley. Toss everything together until well combined. For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.

Serve: Adjust seasoning if necessary, and serve chilled or at room temperature.