Add the orzo and cook for 8-10 minutes (or according to package instructions) until the orzo is al dente.
Drain the pasta then rinse with cold water and set aside.
Chop the cucumber, tomatoes and red onion then remove the stones from the olives (if you aren't using pitted olives).
Cube the feta cheese then add all the ingredients to a large bowl with the orzo.
Make the dressing by whisking together all the ingredients. You can also shake all the ingredients together in a jar and keep the dressing in the refrigerator for up to 5 days.
Pour the dressing over the salad then toss well to combine. Serve immediately.