Cook the orzo pasta in a large pot of salted water according to the package instructions until al dente. Drain the pasta and rinse it under cold water to cool it down. Set aside.

In a large bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, chopped red onion, Kalamata olives, crumbled feta cheese, chopped parsley, and mint.

In a separate small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper to make the homemade dressing.

Add the cooled orzo pasta to the large bowl with the vegetables and feta cheese.

Pour the homemade dressing over the pasta and vegetable mixture. Toss gently to combine, ensuring that the dressing evenly coats the pasta and vegetables.

Cover the bowl with plastic wrap and refrigerate the pasta salad for at least 30 minutes to allow the flavors to blend together.

Before serving, give the pasta salad a quick toss and taste for seasoning. Adjust salt and pepper if needed.