Feta Cucumber Orzo Salad

Combine orzo pasta, chicken broth, water, and half the chopped red bell pepper in a saucepan. Heat over high flames until boiling, then decrease heat to a low simmer and let cook for 10 minutes or until the pasta is tender and has absorbed all the liquid. Remove from heat and let it rest.\nAdd orzo pasta to a large serving container, along with the remaining chopped red bell pepper and 2 tablespoons of olive oil. Mix everything together until the pasta is evenly coated.\nAdd cucumbers, feta cheese, roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin to the pasta mixture. Combine all the ingredients thoroughly.\nDrizzle an additional 2 tablespoons of olive oil over the top of the salad, making sure everything is well-coated.\nCover the bowl with a lid and refrigerate for 1 hour, stirring occasionally to keep everything mixed up. Before serving, add a pinch of salt and black pepper to taste.\nChill in the refrigerator for 1 hour, stirring occasionally; season with salt and black pepper to taste before serving.