Bring a large pot of salted water to a boil.
Add the orzo pasta to the boiling water and cook according to package instructions, about 8 to 10 minutes, until al dente.
Drain the orzo and rinse under cold water to stop the cooking process and cool the pasta. Drain well and transfer to a large mixing bowl.
Add the halved cherry tomatoes, diced cucumber, sliced Kalamata olives, finely chopped red onion, crumbled feta cheese, and chopped fresh parsley to the bowl with the orzo.
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, garlic powder, salt, and black pepper until well combined.
Pour the dressing over the orzo and vegetable mixture.
Gently toss all ingredients together until evenly coated with the dressing.
Taste and adjust seasoning with additional salt and pepper if desired.
Cover and refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.
Serve chilled or at room temperature.