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

Chop the cherry tomatoes, cucumber, bell pepper, and red onion into bite-sized pieces. Set aside in a large mixing bowl.

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until combined.

Add cooled orzo to the bowl with vegetables. Crumble in feta cheese and add parsley. Toss gently to mix.

Pour vinaigrette over salad and toss to coat evenly. Admire the vibrant colors before serving!

Serve immediately or refrigerate in an airtight container for up to three days, adding more dressing before serving.