Start by dicing the tomatoes and cucumbers into 1/2-inch pieces, finely chop the red onion and set the veggies aside in a large mixing bowl.

Bring a large pot of salted water to a rolling boil, add the orzo and cook for 8–10 minutes until al dente.

In a separate bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper until well combined.

Once the orzo is cooked, drain in a colander and rinse under cold running water to stop the cooking process.

In the mixing bowl with the vegetables, add the cooled orzo, sliced olives, crumbled feta, and chopped dill. Pour the dressing over and toss until well combined.