Boil your orzo in salted water till al dente. Drain and set aside to cool slightly. Toss it in a touch of olive oil so it doesn’t stick together and then let it cool.
Once orzo has cooled, mix with your diced veg, torn olives, crumbled feta, chopped dill and parsley, dried oregano, fresh ground black pepper and lots of olive oil and red wine vinegar.