Bring water to a boil in a 3-quart / 2.8 L saucepan. Salt it generously, about 1 tbsp salt for the pot.

Add the orzo and cook 8 to 9 minutes until al dente. Drain in a fine-mesh strainer and rinse under cold water until cool. Set aside.

While the orzo cooks, whisk the olive oil, lemon juice, lemon zest, garlic, 1/2 tsp salt, and black pepper together in a large mixing bowl.

Add the cooled orzo to the bowl and toss well so the pasta soaks up the dressing.

Add the cherry tomatoes, cucumber, red onion, and Kalamata olives. Toss to combine.

Fold in the feta, parsley, and mint, going gently so the feta stays in chunks instead of turning to paste.

Taste and adjust with more salt, pepper, or a squeeze of lemon juice.

Cover and chill for at least 15 minutes, or up to a day, before serving.