Begin by dicing the tomatoes and cucumbers into 1/2-inch pieces. Finely chop the red onion.

In a large pot, bring salted water to a boil. Add the orzo and cook for 8-10 minutes until al dente. Drain and set aside to cool.

In a small bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper to make the dressing.

Rinse the cooked orzo under cold running water to stop the cooking process and set aside until it reaches room temperature.

In a large mixing bowl, combine the cooled orzo with diced tomatoes, cucumbers, red onion, olives, feta, and dill. Stir gently.

Pour the dressing over the salad and toss gently until evenly coated.

Cover the bowl and chill in the fridge for at least 30 minutes before serving.