Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions, usually about 8-9 minutes. Drain and rinse under cold water.

Whisk together lemon juice, lemon zest, olive oil, minced garlic, salt, and pepper in a small bowl.

Transfer the cooled orzo to a large mixing bowl. Pour the lemon dressing over the warm pasta and toss well.

Add cherry tomatoes, cucumber, red onion, basil, and parsley to the bowl. Toss until well combined.

Gently fold in crumbled feta cheese. Refrigerate for at least 30 minutes before serving.

Before serving, stir and adjust seasoning as needed.