Bring a pot of salted water to a boil. Cook the orzo pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process and keep it from sticking. Set aside to cool.

While the orzo is cooking, dice the cucumber, red bell pepper, and red onion. Slice the cherry tomatoes in half and cut the Kalamata olives as well. Set everything aside in a bowl.

In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, garlic powder, salt, and black pepper. Taste and adjust seasoning if needed — you want a bright, tangy, and balanced flavor.

In a large mixing bowl, combine the cooled orzo, prepared vegetables, olives, and crumbled feta cheese. Pour the dressing over the salad and toss gently until everything is well coated and evenly mixed.

Cover the salad and chill in the refrigerator for at least 30 minutes to let the flavors meld together. When ready to serve, give it a gentle toss and garnish with extra feta or a sprinkle of fresh herbs if you’d like.