Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package directions, typically 8-10 minutes, until al dente. Drain well and rinse with cold water to stop the cooking and prevent sticking. Set aside to cool completely.

While the orzo cools, prepare the vegetables and herbs. Halve the cherry tomatoes, dice the cucumber, finely dice the red onion, halve the pitted Kalamata olives, and chop the drained sun-dried tomatoes. Chop the fresh parsley and mint.

In a small bowl or jar, combine the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, Dijon mustard, salt, and black pepper. Whisk or shake vigorously until well combined and emulsified.

In a large mixing bowl, combine the cooled orzo, halved cherry tomatoes, diced cucumber, finely diced red onion, halved Kalamata olives, chopped sun-dried tomatoes, crumbled feta cheese, chopped fresh parsley, and chopped fresh mint.

Pour the lemon herb dressing over the salad ingredients. Toss gently to ensure all ingredients are evenly coated.

For best flavor, cover the bowl and refrigerate the orzo salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.