Dice tomatoes and cucumbers, finely chop red onion, and set aside in a large mixing bowl.

In a large pot, bring salted water to a boil. Add orzo and cook for 8-10 minutes until al dente, then drain and rinse with cold water.

Whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a separate bowl.

In a large serving bowl, combine cooled orzo with diced tomatoes, cucumbers, red onion, olives, feta, and dill. Mix gently.

Pour dressing over the salad and toss gently to coat all ingredients.

Cover and chill in the refrigerator for at least 30 minutes before serving.