Begin by prepping your vegetables: dice cucumber, halve grape tomatoes, and chop red onion and orange bell pepper.

In a large pot, bring salted water to a boil and cook the orzo according to package instructions.

After draining, rinse the orzo gently under cool running water to remove excess starch.

In a mixing bowl, whisk together red wine vinegar, lemon juice, olive oil, garlic powder, and seasonings.

Add the red onion and kalamata olives to the dressing followed by the warm orzo, cucumber, tomatoes, and bell pepper.

Combine and allow the salad to sit for 5 to 10 minutes at room temperature.

Just before serving, gently fold in the feta cheese and chopped parsley.