Dice the tomatoes and cucumbers into 1/2-inch pieces. Finely dice the red onion to 1/4-inch.

Gather olives, feta, and dill on the side.

Bring a large pot of salted water to a boil. Add orzo and cook for 8-10 minutes until al dente.

Drain and rinse orzo under cold water to stop the cooking process.

In a medium bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper.

In a large bowl, combine cooled orzo, vegetables, olives, feta, and dill. Drizzle with dressing and toss gently until combined.

Cover and refrigerate for at least 30 minutes before serving.