Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package directions, usually around 8-10 minutes, until al dente. Drain and rinse under cold water.

Wash and chop the fresh ingredients: dice the cherry tomatoes, slice the Persian cucumbers, and finely chop the red onion. Combine these with sliced kalamata olives and crumbled feta cheese in a mixing bowl.

Once the orzo is cool, add it to the bowl with the mixed vegetables and feta. Gently fold everything together.

In a separate bowl, whisk together olive oil, red wine vinegar, lemon juice, and minced garlic. Season with salt and pepper to taste.

Pour the dressing over the salad mixture and toss everything together until well coated.

Cover and refrigerate for at least 30 minutes before serving to enhance the flavors.