1. Cook the gluten-free orzo pasta according to package instructions. Drain and let cool.
2. In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
3. Add the cooled orzo to the vegetable mixture.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
5. Pour the dressing over the salad and toss to combine.
6. If using, sprinkle feta cheese on top before serving.

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