If you want the perfect salad for a picnic or outdoor party, you can leave the feta out and not worry about the salad spoiling.
1 small pack of cherry or grape tomatoes
Bring a pot of water to a boil, add about a tablespoon of sea salt to the water, then add the orzo. Stir. Cook the orzo 9 minutes, stirring occasionally. Drain and rinse immediately with cold water to stop the cooking process. Put in a bowl and drizzle with a little of the olive oil to keep from sticking together.
Cut the tomatoes in halves (unless they're really small, then you can leave them whole), chop the red onion and cucumber to about the same size (or whatever size you want) to keep the salad uniform. I remove the seeds from the cucumber before chopping. Squeeze the juice of one lemon over the pasta and toss. Add vegetables to the bowl of pasta, along with pepperoncinis, and toss.
That's it! Enjoy!