Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente, usually 8-10 minutes. Stir occasionally to prevent sticking.
Drain the orzo in a colander and rinse briefly under cold water to stop the cooking process. Shake off excess water.
Transfer the orzo to a large mixing bowl and while still slightly warm, drizzle with olive oil and lemon juice. Toss to coat evenly.
Add the crumbled feta cheese, halved cherry tomatoes, diced cucumber, and thinly sliced red onion to the bowl.
Gently fold in the chopped fresh parsley and any optional ingredients you're using.
Season with salt and freshly ground black pepper to taste, remembering that feta cheese is naturally salty.
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to develop.
Just before serving, give the orzo salad a gentle toss and adjust seasoning if necessary.
