Cook the orzo pasta in a pot of salted boiling water according to package instructions until al dente, about 8-10 minutes. Drain and set aside with olive oil and vinegar to cool.

Prepare the dressing by whisking together olive oil, red wine vinegar, minced garlic, lemon juice, oregano, salt, and pepper in a medium bowl.

In a large bowl, combine the cooled orzo with cucumbers, cherry tomatoes, feta, red onion, olives, dill, and oregano. Fold gently to mix.

Pour the dressing over the salad and toss gently without mashing the feta. Adjust seasoning to taste.

Garnish with parsley and chill in the refrigerator for at least 10 minutes before serving.