Boil a large pot of salted water. Once boiling, add 1 cup of orzo pasta and cook according to package instructions, about 8-10 minutes. Drain and cool under cold water.

In a large mixing bowl, combine cooled orzo, ½ cup sun-dried tomatoes, 1 diced cucumber, and ¼ cup finely chopped red onion. Mix gently.

In a separate bowl, whisk together juice of 1 fresh lemon, ¼ cup olive oil, and chopped herbs. Season with salt and pepper.

Pour dressing over orzo and vegetable mixture just before serving. Toss gently to combine without mushing the orzo.

Sprinkle ½ cup crumbled feta cheese over the salad and toss gently. Serve chilled or at room temperature.