Greek Orzo Pasta Salad

This is an excellent summer salad.  It is best made ahead.  Undercook the orzo so that as it soaks up the dressing it doesn't get soggy.  

For the Dressing
1/4 cup olive oil 
1 clove fresh garlic, finely chopped 
3/4 teaspoon dried oregano 
3/4 teaspoon dried basil 
1/2 teaspoon pepper 
1/2 teaspoon salt 
1/2 teaspoon onion powder 
1/2 teaspoon Dijon-style mustard 
1/4 cup red wine vinegar  

For the Salad 
1 1/2 cups orzo pasta 
1/2 cup grape tomatoes; halved 
1 cucumber, seeded and chopped 
1/4 red onion; chopped 
1/2 red bell pepper; chopped 
1/2 cup crumbled feta cheese