1Cook your Orzo in a lg pot of boiling salted water for 8 minutes.While it is cooking start chopping all your vegetables to the same or closest size possible as the orzo is small you want the veggies close to that size as well.
2Once the pasta is cooked to your liking drain and rinse in cold water.Let drain and cool. Meanwhile once all your vegetables are diced then cut up your block of feta or you can buy the crumbled package as well.
3Place all the above into a large bowl that you can mix it all in. Then take a small mixing bowl and take your oil,vinegar,juiced lemons,parsley and spices and mix well with whisk. I also like to add some of the oil from the roasted peppers into the dressing(about 1 tbsp).Pour over your pasta and veggies and stir gently so you do not break the tomatoes.Then add your cheese and again gently mix.
4Cover your bowl and refrigerate for at least 2 hours till chilled. This will last a good 3-4 days in refrigerator and no worries on a hot day sitting out at a bbq(as we do with Mayo)!! Enjoy~