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Bring a large pot of salted water to a boil. Meanwhile, whisk the oil, vinegar, oregano, salt, and a few grinds of black pepper together in a large bowl; set aside.
Add the orzo to the water and cook until al dente, 7 to 9 minutes or according to package instructions. Drain and run briefly under cool water to cool the orzo down. Drain well again.
Add the orzo, artichoke hearts, peppers, cucumbers, red onion, and olives to the bowl of dressing. Toss thoroughly to combine. Add the parsley and feta and toss again. Let sit 20 minutes, stirring occasionally, to allow the flavors to meld. Taste and season with more salt and pepper as needed.