Bring a pot of salted water to a boil and cook the orzo until just tender, about 6 to 8 minutes.
Drain the orzo and rinse it briefly under cold water to stop the cooking and cool it down.
Chop the cucumber, bell pepper, parsley, and dill into bite-sized pieces and place them in a large mixing bowl.
Add the cooled orzo to the bowl with the vegetables and stir gently to combine.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and freshly ground black pepper to create a bright dressing.
Pour the dressing over the orzo mixture and toss everything well to evenly coat.
Sprinkle the crumbled feta cheese on top and give it one last gentle toss.
Taste and adjust seasoning with more salt or pepper if needed, then serve chilled or at room temperature.
