Bring a large pot of salted water to a rolling boil. Add orzo pasta and cook for 7-10 minutes until al dente. Drain and rinse under cold water.

In a small mixing bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper until well combined.

In a large mixing bowl, combine the cooled orzo with tomatoes, bell peppers, cucumber, and red onion. If using feta, add it.

Drizzle the dressing over the salad and toss gently to coat.

Taste and adjust seasoning. Refrigerate for at least 30 minutes before serving for best flavor.