Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 8 to 10 minutes.
Drain the orzo in a colander and rinse under cold water to stop cooking and cool it completely.
In a large bowl, whisk together the lemon juice, olive oil, lemon zest, salt, and black pepper until combined.
Add the cooled orzo, halved cherry tomatoes, diced cucumber, finely chopped red onion, chopped parsley, chopped basil, and crumbled feta to the bowl.
Toss everything gently to coat with the dressing. Taste and adjust seasoning with more salt and pepper if needed.
Chill the salad in the refrigerator until ready to serve.
