Cook orzo by bringing a large pot of salted water to a boil. Add orzo and cook for about 7-10 minutes until al dente. Drain and rinse under cold water.

Prep the veggies by washing and chopping cucumber, halving cherry tomatoes, and chopping bell peppers and red onion.

Make the dressing by whisking olive oil, vinegar, dried oregano, salt, and pepper until well combined.

Combine salad by adding cooled orzo to the chopped vegetables. Crumble feta cheese on top and pour dressing over. Toss gently to combine.

Serve immediately or refrigerate in an airtight container for up to 3 days.