Begin by bringing a large pot of salted water to a rolling boil. Add the orzo pasta and cook for 7-8 minutes, stirring occasionally, until it's al dente. Drain the orzo in a colander and rinse with cold water to cool it down. Set aside to dry.

In a spacious mixing bowl, combine the cooled orzo, halved cherry tomatoes, diced English cucumber, thinly sliced red onion, and halved kalamata olives. Gently fold together with a spatula.

In a small bowl, whisk together 1/3 cup of olive oil, 2 tablespoons of red wine vinegar, the juice of one freshly squeezed lemon, 1 teaspoon of dried oregano, and a pinch of salt and pepper. Whisk until emulsified.

Pour the dressing over the salad mixture and gently toss to ensure everything is evenly coated. Add crumbled feta and chopped parsley last, gently folding them in.

Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld. Serve cold and enjoy!