Bring a large pot of salted water to a boil and cook the orzo until al dente, about 8–10 minutes. Drain and rinse under cold water; set aside to cool.
Heat a skillet over medium heat with a little olive oil. Season the shrimp with a pinch of salt and pepper and cook until pink and opaque, about 2–3 minutes per side. Remove from heat and let cool slightly.
In a large bowl, combine the cooled orzo, cooked shrimp, halved cherry tomatoes, diced cucumber, crumbled feta, chopped dill, and chopped parsley.
In a small bowl, whisk together 1/4 cup olive oil, 3 tablespoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Pour the dressing over the salad and toss gently to combine. Adjust seasoning if needed, then serve.
