In a large pot, bring salted water to a boil. Add orzo and cook according to package instructions (7-10 minutes). Drain and rinse under cold water.

In a mixing bowl, combine chopped cherry tomatoes, diced cucumbers, and bell peppers. Add sliced red onion and fresh herbs, then toss gently.

In a medium bowl, whisk olive oil, vinegar, salt, and pepper together for the vinaigrette.

Combine the cooled orzo with the vegetable mixture, crumble in feta cheese, and drizzle the vinaigrette over the top. Toss gently.

Serve immediately or chill in the refrigerator for about 30 minutes before serving for enhanced flavor.