Cook the orzo pasta according to the package instructions, then drain and rinse under cold water.

In a large bowl, combine the cooked orzo pasta, diced cucumber, diced red bell pepper, diced red onion, chopped parsley, chopped basil, and crumbled feta cheese.

In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste.

Pour the dressing over the pasta salad and toss to combine.

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