Bring a large pot of salted water to a boil, then add the orzo pasta. Cook for 8 to 10 minutes until al dente.

Drain the orzo and rinse immediately under cold water to stop the cooking process and prevent sticking.

In a small bowl, whisk together the olive oil and fresh lemon juice to create the dressing.

In a large serving bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, black olives, feta cheese, and fresh herbs.

Pour the lemon dressing over the salad and toss gently to ensure all ingredients are evenly coated.

Serve immediately, or refrigerate for at least 30 minutes to allow the flavors to meld together.