Bring a large pot of salted water to a rolling boil. Add 1 cup of orzo and cook for 7-10 minutes until al dente. Drain and let cool.

While cooking orzo, wash and chop vegetables into bite-sized pieces.

In a medium bowl, mix ¼ cup olive oil, 2 tablespoons vinegar, and fresh herbs. Whisk until combined and season with salt and pepper.

In a large bowl, combine cooled orzo, chopped vegetables, and ¾ cup feta. Pour dressing over and toss gently.

Let the salad sit for 15 minutes at room temperature before serving or chill for an hour.