Bring a large pot of salted water to a boil. This helps to flavor the pasta as it cooks.

Add the kritharaki (orzo pasta) to the boiling water and cook according to package instructions, usually about 8-10 minutes, until al dente.

Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process and cool it down.

While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, and finely chop the red onion.

In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, chopped red onion, crumbled feta cheese, sliced olives, and chopped parsley.

In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, salt, and pepper until well combined.

Taste the dressing and adjust the seasoning if necessary, adding more salt or pepper to your preference.

Add the cooled kritharaki to the bowl with the vegetables and gently toss to combine.

Pour the dressing over the salad and toss again until everything is evenly coated.

Serve immediately or refrigerate for 30 minutes to allow the flavors to meld. This salad can be enjoyed cold or at room temperature.