Bring a large pot of salted water to boiling. Add orzo and cook according to package directions until al dente, usually 10-12 minutes. The pasta should be tender but still have a slight bite. Drain and rinse with cold water to stop the cooking process immediately.

While pasta cooks, dice the cucumber into small, uniform pieces and halve the cherry tomatoes. Finely chop the red onion—soaking it in cold water for 5 minutes reduces its sharpness if desired. Pat all vegetables dry with paper towels to prevent the salad from becoming watery.

Whisk together olive oil, red wine vinegar, and minced garlic in a small bowl. Season generously with salt and pepper. The dressing should taste slightly over-seasoned since it will mellow when mixed with the pasta and vegetables.

Combine cooled orzo with prepared vegetables, olives, and feta in a large mixing bowl. Pour dressing over everything and toss gently but thoroughly. Add fresh basil and oregano last to prevent bruising. Taste and adjust seasoning.

Refrigerate for at least 30 minutes before serving to allow flavors to meld. Toss again before serving and add a drizzle of olive oil if the salad appears dry.