Bring a pot of salted water to a boil. Add the orzo and cook uncovered, over high heat until al dente, cooked through but still a bit firm, stirring occasionally (or cook the orzo according to the package directions). Drain the orzo in a colander and rinse with cold water. Set aside.
Toss the pasta with the olive oil in a large bowl. Add the rest of ingredients to the bowl. Gently toss together. Taste and adjust seasonings. Chill for an hour before serving.