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Bring a small pot of salted water to a boil. Cook the orzo until it’s al dente, about 8 minutes. Drain and rinse under cold water to stop the cooking process. Let it cool completely.
Heat a large cast-iron pan over medium-high heat. Toss the zucchini with 2 tablespoons of the olive oil and season with salt and pepper. Cook the zucchini on the cut side until lightly charred and tender. Remove from the heat and let cool slightly.
In a small bowl, whisk together 2 tablespoons of the olive oil, the lemon juice, mustard, garlic, and salt and pepper to taste. Taste and adjust the seasoning as needed.
In a large bowl, combine the cooled orzo, charred zucchini, and cherry tomatoes.
Gently fold in the crumbled goat cheese, reserving a small amount for garnish.
Drizzle the vinaigrette over the salad and toss everything together to coat the ingredients evenly.
Add the basil, tarragon, and parsley, and reserved goat cheese. Finish with the remaining 2 tablespoons olive oil, salt, and pepper.