Bring a pot of salted water to a boil and cook the orzo according to package instructions until al dente. Drain and rinse under cold water.

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

In a small bowl, whisk together the olive oil, lemon juice, dijon mustard, minced garlic, salt, and pepper until well combined.

Pour the dressing over the salad and toss gently to combine. Serve chilled or at room temperature.