I've done this with both pasta and with wild rice, but you can combine the two and use orzo (pasta shaped like rice grains), drain just when al dente, rinse to cool, stir through some olive oil so it doesn't stick together and set aside to cool down.
Mix in diced peppers, cucumber, lots of avocado, feta cheese, olives, capers, halved cherry tomatoes, fresh herbs (mint, basil, dill, flat-leaf parsley), feta cheese. Dress with vinaigrette made with a little grain mustard, balsamic vinegar, very good olive oil, salt and pepper.
We loved this when we were kids, but if you've got picky ones they might pick out the olives and capers.