Preheat your oven to 425°F (220°C). Chop vegetables like peppers, zucchini, and red onion, toss in olive oil, salt, and pepper, then roast for 20-25 minutes.

Bring a large pot of salted water to a boil. Cook orzo according to package instructions for 8-10 minutes, then drain and rinse under cold water.

In a bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.

In a mixing bowl, combine cooked orzo, roasted vegetables, and crumbled feta. Drizzle with dressing and toss until coated.

Serve immediately or refrigerate for later. Chill for at least 30 minutes to let flavors meld.