Bring a large pot of salted water to a boil over high heat. Add the orzo pasta and cook for 7-10 minutes until al dente. Drain and rinse under cold water, then set aside to cool.

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

Whisk together olive oil, vinegar, salt, and pepper in a small bowl until well combined.

Add cooled orzo, crumbled feta cheese, and fresh herbs to the mixing bowl. Gently fold together to combine.

Pour dressing over the salad and toss to coat. Taste and adjust seasoning with salt and pepper.

Cover and refrigerate for at least 30 minutes before serving.