Cook orzo according to package directions, then drain and rinse with cold water to cool.

In a large bowl, combine the cooked orzo, halved cherry tomatoes, diced cucumber, thinly sliced red onion, crumbled feta cheese, chopped fresh parsley, and halved Kalamata olives.

In a small bowl, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until well combined.

Pour the dressing over the orzo mixture and toss gently to ensure all ingredients are evenly coated.

Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld, then serve chilled.