Boil the 300g orzo in well-salted water for 8 to 9 minutes until just tender, drain, rinse with cold water for 30 seconds, and spread on a baking sheet to cool for 10 minutes.

Whisk together the 3 tbsp olive oil, 3 tbsp lemon juice, 1 tsp oregano, 0.5 tsp garlic powder, 0.5 tsp salt, and 0.25 tsp black pepper in a small bowl until uniform.

Add cooled orzo to a large bowl, pour dressing over it and stir to coat, then fold in the cherry tomatoes, cucumber, olives, and red onion, followed by the parsley.

Transfer to a serving bowl or platter, scatter the 150g feta over the top, drizzle with a little extra olive oil, and finish with black pepper and extra parsley leaves.