Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente, typically about 7-10 minutes. Drain and set aside.

While the orzo is cooking, chop the cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces.

Once the orzo is done, drain it and rinse under cold water to quickly cool it down.

In a large mixing bowl, combine the cooled orzo with your chopped veggies. Toss gently to mix everything together.

In a separate small bowl, whisk together the olive oil, vinegar, salt, and pepper. This vinaigrette will add bright flavor to your salad.

Pour the dressing over the orzo and vegetable mixture. Toss well to ensure everything is coated.

Allow the salad to sit for 10-15 minutes before serving to help the flavors meld together.