Cook the orzo by bringing a large pot of salted water to a boil. Add orzo and cook per package instructions, about 8-10 minutes. Drain and rinse under cold water.

Chop cherry tomatoes, cucumber, and red onion into bite-sized pieces. Snip fresh basil into thin strips. Combine cooled orzo with vegetables and basil in a large mixing bowl.

In a separate bowl, whisk together olive oil, lemon juice, and lemon zest. Season with salt and pepper to taste.

Pour the dressing over the orzo mixture and toss gently until well coated. Crumble feta cheese over the top and fold in lightly.

Cover and refrigerate for at least 15 minutes to meld flavors. Toss again before serving and adjust seasoning if needed.