Start by bringing a pot of salted water to a rolling boil. Add orzo pasta and cook for 7-10 minutes, or until it’s al dente and tender but still firm to the bite. Once cooked, drain the orzo in a colander and rinse it under cold water to cool it down quickly, stopping the cooking process and preventing it from clumping.

While the orzo is cooking, prepare your colorful vegetables. Chop the cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces. Aim for uniform sizes to ensure even mixing and a gorgeous presentation. Set the chopped veggies aside in a large mixing bowl.

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Mix vigorously until well combined and emulsified, creating a light and tangy vinaigrette.

In the large bowl with your prepped vegetables, add the cooled orzo along with crumbled feta cheese for a creamy touch. Gently stir everything together, ensuring each element is evenly distributed.

Drizzle the prepared dressing over the salad mixture and gently toss everything until well coated. Serve immediately for the freshest taste, or refrigerate for up to 3 days.