Cook orzo according to package directions. Drain and rinse with cold water to cool.
In a large bowl, combine cooled orzo, tomatoes, olives, cucumber, red onion, and feta cheese.
In a small bowl, whisk together olive oil, vinegar, and minced garlic.
Pour dressing over orzo mixture and toss gently.
Stir in fresh parsley.
Season with salt and pepper to taste.
Serve chilled or at room temperature. Can be made ahead and refrigerated.