Bring a large pot of salted water to a boil. Cook orzo until al dente, about 8 minutes. Drain and rinse under cold water to cool.
Place cooled orzo in a large bowl. Add chopped cucumber, cherry tomatoes, roasted red peppers, olives, and feta cheese.
In a separate small bowl, whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper. Pour dressing over salad.
Fold ingredients gently until fully coated. Stir in chopped parsley. Let rest at room temperature for 10 minutes before serving.