Bring a large pot of salted water to a rolling boil. Add the orzo pasta and cook it according to the package instructions, usually about 8-10 minutes, until it's al dente. Drain the orzo in a colander and rinse it under cold water.

In a large mixing bowl, combine halved cherry tomatoes, diced cucumber, finely chopped red onion, and chopped fresh basil leaves. Stir gently to meld their juices.

In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, and lemon zest. Add a pinch of salt and pepper, blending well until emulsified.

Pour the dressing over the cooled orzo and vegetable mixture. Toss everything together gently until all ingredients are coated.

Sprinkle crumbled feta cheese over the salad and fold it in. Cover and chill for at least 15 minutes.

Once chilled, give the salad a gentle toss and serve garnished with extra basil leaves.