Bring a large pot of salted water to a boil and cook the pasta according to the package directions or until al dente. Drain the orzo pasta and spread with some drizzle of olive oil on a baking sheet to cool.
In a large bowl combine the cooked orzo, cucumbers, tomatoes, chickpeas, red onion, and olives. Drizzle the dressing over the salad and top with the crumbled feta cheese.