Begin by washing and dicing the tomatoes and cucumbers into 1/2-inch pieces. Finely dice the red onion into 1/4-inch pieces. Measure out the olives, feta cheese, and fresh dill, along with the dressing ingredients.

In a large pot, bring 4-6 cups of salted water to a rolling boil. Add the orzo and cook for 8-10 minutes until al dente. Drain and set aside to cool slightly.

In a small mixing bowl, whisk together olive oil, lemon juice, oregano, garlic powder, and season with salt and pepper. Let the dressing sit to meld flavors.

Rinse the drained orzo under cold water to stop the cooking process and prevent stickiness. Drain again to remove excess water.

In a mixing bowl, toss the cooled orzo with tomatoes, cucumbers, red onion, olives, feta cheese, and dill. Pour the dressing over and toss gently until coated.

Cover the salad and refrigerate for at least 30 minutes before serving to enhance the flavors.