Cook the orzo in boiling salted water until al dente, approximately 8-10 minutes. Drain and let it cool.

While the orzo cooks, chop the cherry tomatoes, cucumber, bell peppers, and red onion.

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until smooth.

In a large mixing bowl, combine the cooled orzo with the chopped vegetables. Drizzle with the dressing and toss to coat.

Gently fold in the crumbled feta cheese and fresh herbs.

Chill the salad in the refrigerator for at least 30 minutes before serving.