In a medium-sized pot bring two quarts of salted water to a boil. Add the orzo to the boiling water, stirring constantly. Let the orzo cook for about 8 or 9 minutes until al dente. Drain the orzo while running cool water over the top. Transfer to a large bowl and pour ¼ cup olive oil over the top of the orzo. Mix well so orzo does not stick together.
Add all of the ingredients besides the dressing ingredients to the orzo pasta and mix well.
Dressing: mix all ingredients except for the oil into a food processor or blender. Mix well, and then drizzle oil in while processor/blender is on. When the dressing becomes creamy and thickens, it is done. It will be a slightly pink in color because of the red bell pepper.
Mix dressing with salad and let sit for at least an hour in the refrigerator so flavors develop. This is a perfect side dish, or add some grilled shrimp or chicken for a perfect meal. Enjoy with a cold class of 2017 Mediterranean Vineyards Pinot Grigio.