Start by boiling a pot of salted water. Add the orzo and cook according to package instructions until al dente, typically around 8-10 minutes. Once cooked, drain and let cool slightly.

While the orzo is cooking, chop the cherry tomatoes, cucumber, red onion, and olives. Set them aside in a large mixing bowl.

In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a simple yet zesty dressing.

Once the orzo has cooled, add it to the bowl of chopped veggies. Sprinkle in the crumbled feta and parsley, then pour over the dressing.

Gently toss everything together until well combined. Adjust seasoning if necessary and serve immediately or let sit for a little while to allow the flavors to meld.