Begin by preparing your fresh ingredients for the Greek Orzo Pasta Salad. Dice the cucumber, halve the grape tomatoes, finely chop the red onion and orange bell pepper, and slice the kalamata olives.

Bring a large pot of salted water to a rolling boil over medium-high heat. Add in the orzo and cook according to package instructions, usually around 8–10 minutes. Drain and rinse under cool water.

In a large mixing bowl, whisk together the dressing ingredients: red wine vinegar, lemon juice, olive oil, garlic powder, oregano, salt, and olive brine.

Gently fold the cooled orzo into the bowl with the dressing, followed by the prepared vegetables. Toss until everything is evenly coated.

Let the salad rest for 5 to 10 minutes to allow flavors to meld.

Just before serving, fold in crumbled feta cheese and chopped parsley to enhance freshness.