Begin by bringing a large pot of salted water to a boil over high heat. Add 1 cup of orzo and cook according to package instructions, typically 7-10 minutes, until al dente. Stir occasionally to prevent sticking. Once cooked, drain the orzo in a colander and rinse it under cold water to stop the cooking process, allowing it to cool completely.

While the orzo is cooking, wash and prepare the vegetables. Dice 1 cup of bell peppers, chop 1 cup of cherry tomatoes in halves, and peel and dice 1 cucumber. Thinly slice half a red onion.

In a medium bowl, combine 1/4 cup of olive oil with 2 tablespoons of red wine vinegar. Add 1 teaspoon of Italian seasoning, and season generously with salt and pepper to taste. Whisk the dressing until emulsified and set aside.

In a large mixing bowl, add the cooled orzo followed by all the prepared vegetables and 1/2 cup of crumbled feta cheese if using. Gently fold together the ingredients.

Pour the dressing over the salad, using a spatula to gently toss the mixture ensuring every piece is well-coated in the vinaigrette.

The salad can be served immediately or stored in an airtight container for up to 3 days. Consider adding a splash more olive oil before serving to restore freshness.