Add the orzo. Cook according to package directions.
Drain the orzo once cooked, and set aside. DO NOT RINSE.
Chop the red onion, half the cherry tomatoes, and chop the fresh herbs.
Add the chopped red onion to a frying pan with olive oil spray and a pinch of kosher salt and fresh cracked pepper.
Sauté for 5 minutes, or until the onions begin to get tender and caramelize. Remove from the heat and set aside.
Combine the oil and vinegar in the bottom of a large mixing bowl.
Add the halved cherry tomatoes, cooked onions, and chopped herbs. Add the cooked and drained orzo.
Stir to combine, so that all ingredients are dressed by the oil and vinegar.
Gently fold in 2 ounces of fat free feta.
At this point, taste for seasoning. Depending on how salty your bouillon and feta are, will dictate how much seasoning to add. I added 1 teaspoon of kosher salt.
Notes
WW points:
5 WW points on all plans
If you use whole wheat orzo, 1 point on WW Purple plan.