Bring a pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente.

Drain the orzo and rinse under cold water to stop the cooking process. Set aside.

In a large mixing bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, bell pepper, and parsley.

In a separate bowl, whisk together the olive oil, lemon juice, dijon mustard, minced garlic, salt, and black pepper until well combined.

Pour the dressing over the salad and toss gently to combine. Adjust seasoning if necessary.

Serve chilled or at room temperature.