Cook the orzo in a pot of salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water.

Chop the fresh vegetables into small, uniform pieces.

In a large bowl, mix the cooled orzo with the chopped vegetables, folding in the crumbled feta and chopped herbs.

Drizzle olive oil and lemon juice over the salad, adding salt and pepper. Toss gently to combine.

Cover and chill in the refrigerator for at least 30 minutes before serving.