Start by dicing the tomatoes and cucumbers into uniform 1/2-inch pieces. Finely dice the red onion to 1/4-inch size.

Bring a large pot of salted water to a rolling boil. Add the orzo and cook for 8–10 minutes, stirring occasionally.

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

Once the orzo is cooked, drain it and rinse under cold running water until cool.

In a large mixing bowl, combine the cooled orzo with the diced tomatoes, cucumbers, olives, feta, and dill. Pour the dressing over the mixture and toss gently.

Cover the salad and let it chill in the refrigerator for at least 30 minutes before serving.