Cook the orzo according to package directions until al dente, then drain and transfer to a large bowl.
Drain and chop the roasted red peppers; drain the capers, artichoke hearts, and sliced olives. If needed, coarsely chop the artichoke hearts.
Add the roasted red peppers, capers, artichoke hearts, and sliced black olives to the bowl with the cooled orzo.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, and dried parsley until emulsified.
Pour the dressing over the orzo and vegetables and toss gently until everything is evenly coated.
Serve warm or refrigerate and serve chilled later.
