Cook orzo according to package directions. Drain, rinse under cold water, and spread on a baking sheet to cool quickly.

In a large bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.

Add cooled orzo, cherry tomatoes, cucumber, olives, roasted red peppers, and red onion. Toss to combine.

Gently fold in feta, keeping some crumbles intact.

Refrigerate at least 30 minutes before serving. Top with fresh mint or parsley.