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

While the orzo cools, wash and chop the vegetables. Dice the cherry tomatoes and cucumber, and finely chop the bell peppers and red onion. Set aside in a large mixing bowl.

In a small bowl, whisk together the olive oil, apple cider vinegar, Italian seasoning, and a sprinkle of salt and pepper until well combined.

Once the orzo has cooled, add it to the bowl with chopped vegetables. Pour the vinaigrette over the mixture and gently toss until combined.

If using, crumble feta cheese over the salad and toss gently to blend.

Taste and adjust seasoning as needed. Chill in the refrigerator for 15 minutes before serving or serve immediately.