In a medium pot, bring 2 cups of water to a boil and add the orzo pasta. Cook according to package instructions until al dente, typically about 8-10 minutes.

Once cooked, drain the orzo in a colander and rinse it under cold water to stop the cooking process. Set aside to cool.

In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced bell peppers, finely chopped red onion, and chopped fresh parsley.

Add the cooled orzo to the bowl of vegetables and mix gently to combine.

In a small bowl, whisk together the extra virgin olive oil, lemon juice, garlic powder, salt, and pepper until well combined.

Pour the dressing over the salad and toss until everything is evenly coated.

Finally, sprinkle the crumbled feta cheese on top and give it a gentle stir to incorporate.