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

Wash and chop cucumbers, bell peppers, cherry tomatoes, and red onion into small, uniform pieces. Place in a large mixing bowl.

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create a vinaigrette.

Combine cooled orzo with the chopped vegetables in the mixing bowl. Add crumbled feta cheese and fold gently to mix.

Pour the vinaigrette over the orzo and vegetable mixture. Toss gently to combine.

Serve immediately or chill in the refrigerator for 30 minutes for flavors to meld.