Bring 2 cups of water to a boil in a large pot. Add the orzo pasta and cook according to package instructions until al dente, about 7-9 minutes.

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

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

In a separate small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper until well combined.

Add the cooled orzo to the mixing bowl with the vegetables. Pour the dressing over the top and toss gently to combine all ingredients thoroughly.

If using, sprinkle crumbled feta cheese on top and give it another light toss before serving.