Bring a pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente.

Drain the orzo in a colander and rinse under cold water to cool.

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

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

Pour the dressing over the salad and toss gently to combine.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld.