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Bring a large pot of water to a boil. Generously salt, and cook the orzo al dente according to package directions (about 9 minutes).
Meanwhile, prep the cucumbers and herbs. Set aside.
Drain the pasta, let cool for a couple of minutes, then transfer to a large mixing bowl and toss with the olive oil and lemon juice. Stir in the lemon zest, chopped cucumber, herbs, and feta.
Season generously with salt and pepper, to taste. Refrigerate until ready to serve. Enjoy!!