Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente.

Drain the orzo in a colander and rinse under cold water to stop the cooking process.

In a mixing bowl, whisk together the olive oil, red wine vinegar, dijon mustard, minced garlic, salt, and black pepper until well combined.

In a large mixing bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, feta cheese, parsley, and black olives.

Pour the dressing over the salad and toss gently to combine all ingredients.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld. Enjoy!