Bring a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to package directions until al dente.

Prepare a large bowl of ice water. Once the orzo is cooked, drain it and plunge it into the ice bath to stop the cooking process. Drain again and pat dry.

In a small bowl, combine olive oil, lemon juice, lemon zest, and minced garlic. Whisk until emulsified and season with salt and pepper.

In a large mixing bowl, combine cooled orzo, diced cucumber, halved cherry tomatoes, and minced red onion. Pour the dressing over and toss to coat.

Gently fold in chopped parsley, dill, and mint. Sprinkle crumbled feta on top and give it a gentle toss.

Let the salad rest in the refrigerator for at least 30 minutes before serving.