Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, about 8-10 minutes.

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

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

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined.

Add the cooked orzo to the bowl of vegetables. Pour the dressing over the salad and toss gently to combine.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld.