Bring a large pot of salted water to a rolling boil. Add 1 cup of orzo pasta and cook according to package instructions, about 8-10 minutes, until al dente. Drain and rinse under cold water.

While the orzo is cooking, dice 1 cup of cherry tomatoes, slice half a cucumber, and finely chop half a red onion.

In a separate bowl, whisk together 3 tablespoons of olive oil, the juice of one lemon, salt, and pepper to taste.

In a large mixing bowl, combine the cooked orzo, chopped vegetables, feta cheese, and parsley. Drizzle with the dressing and toss to combine.