In a bowl, combine Panamei Octopus, oregano, salt, garlic powder, black pepper and olive oil.
Mix well and allow the octopus to marinate in the refrigerator for 15 minutes.
Place on a hot grill for 2-3 minutes for color.
In a separate bowl, mix the garlic, olive oil, red wine vinegar, lemon juice, oregano, salt and pepper.
Cook orzo per package instructions.
Drain and add to a large bowl.
Combine the Orzo, red pepper, cucumber, tomatoes, kalamata olives, feta cheese, red onion and grilled octopus.
Add Greek dressing to taste and stir. Kalí óreksi!