Bring 4 cups of salted water to a boil in a large pot. Add the orzo and cook according to package directions, usually 8-10 minutes, until al dente. Drain well in a colander and rinse thoroughly with cold water to stop the cooking and prevent sticking. Set aside to cool completely.

While the orzo cools, dice the cucumber, chop the sun-dried tomatoes, halve the Kalamata olives, finely dice the red onion, and chop the fresh parsley. Place them in a large mixing bowl.

In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, dried basil, salt, and freshly ground black pepper until well combined and emulsified.

Add the cooled orzo to the large mixing bowl with the prepared salad components (cucumber, sun-dried tomatoes, olives, red onion, and parsley).

Pour the lemon-herb dressing over the orzo mixture. Add the crumbled feta cheese. Toss gently but thoroughly until all ingredients are evenly coated with the dressing. Taste and adjust seasoning (salt, pepper, or lemon juice) if necessary.

For best flavor, cover the salad and chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.