Cook the orzo in salted, boiling water until "al dente". Drain the orzo in a colander and run cold water over it to cool it off.
While the pasta is cooking, prepare the vegetables and herbs.
In a large bowl, combine the cooked orzo, cucumber, tomatoes, olives, red onion, dill, mint and feta cheese.
Whisk the olive oil, red wine vinegar, salt and pepper together in a small bowl and pour it over the orzo. Toss to coat ingredients evenly.
Cover and place in the refrigerator to chill for 1-2 hours before serving.