Bring a large pot of salted water to a rolling boil. Add the orzo and cook for 7-10 minutes until al dente, stirring occasionally. Drain and rinse under cold water.

Wash and chop the cherry tomatoes, bell peppers, cucumbers, and red onion into bite-sized pieces.

In a medium bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper until emulsified.

In a large bowl, combine the cooled orzo, chopped vegetables, and feta cheese. Drizzle dressing over and toss gently.

Serve immediately or refrigerate in an airtight container. Chill for at least 30 minutes or drizzle with more olive oil before serving if needed.