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

Chop cherry tomatoes, bell peppers, cucumber, and red onion into bite-sized pieces and place in a large mixing bowl.

Once cooled, add the orzo to the bowl with the veggies and crumble feta cheese on top. Toss to combine all ingredients.

In a separate bowl, whisk together olive oil, vinegar, minced garlic, mustard, salt, and pepper until emulsified.

Drizzle vinaigrette over the salad and toss gently to coat evenly.

Serve immediately or refrigerate for later. Dress just before serving for optimal freshness.