Begin by bringing a large pot of salted water to a rolling boil. Add orzo pasta and cook for about 7-10 minutes until al dente. Drain the pasta and rinse it under cold water.

While the orzo is cooking, wash and chop the cherry tomatoes, cucumber, red onion, and bell peppers into bite-sized pieces. Place all veggies in a large mixing bowl.

In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, and pepper until emulsified.

Once the orzo has cooled, add it to the bowl with the chopped vegetables. Crumble feta cheese on top and fold the ingredients together.

Pour the vinaigrette over the tossed orzo and vegetables. Toss again to coat everything evenly with the dressing.

Serve immediately or refrigerate in an airtight container for up to three days. Add leftover vinaigrette before serving.