Cook the Orzo: Bring a large pot of salted water to a boil. Add orzo and cook for 7-10 minutes until al dente. Drain and rinse with cool water.

Chop the Vegetables: Dice cherry tomatoes, cucumber, bell peppers, and red onion into small pieces.

Make the Dressing: In a small bowl, whisk together olive oil, vinegar, salt, and pepper until emulsified.

Combine Ingredients: In a large bowl, mix cooked orzo, chopped vegetables, and feta cheese. Add fresh herbs and fold gently.

Dress the Salad: Drizzle dressing over salad and toss to coat evenly.

Serve or Store: Enjoy immediately or chill for 30 minutes before serving.