Bring a large pot of salted water to a boil and cook the orzo according to the package time, until it is tender but still has a slight bite.

Drain the orzo and spread it on a sheet pan to cool for 10 minutes, which stops it from clumping into a solid block.

Whisk the olive oil, 3 tablespoons lemon juice, lemon zest, salt, and pepper together in a small bowl to make the dressing.

Toss the cooled orzo with half the dressing in a large bowl so the pasta absorbs it before the other ingredients go in.

Fold in the cherry tomatoes, cucumber, feta, and red onion.

Add the basil, mint, dill, and parsley, and toss gently so the herbs do not bruise.

Pour in the remaining dressing, taste, and adjust the salt if the feta has not already covered it.

Cover and refrigerate at least 20 minutes before serving, stirring in the reserved tablespoon of lemon juice and giving it one more toss just before it goes on the table.