Cook the orzo pasta according to package instructions. Drain and set aside.

In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, olives, pepperoncini, and artichoke hearts.

Add the cooked orzo to the mixing bowl.

In a separate bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and black pepper.

Pour the dressing over the salad and toss to combine.

Serve chilled or at room temperature.