Bring a pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente.

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

In a large mixing bowl, combine the cooked orzo, cherry tomatoes, cucumber, bell pepper, red onion, feta cheese, and parsley.

In a small bowl, whisk together the olive oil, red wine vinegar, dijon mustard, minced garlic, salt, and black pepper.

Pour the dressing over the salad and toss gently to combine. Adjust seasoning if necessary. Serve chilled or at room temperature.