Bring a large saucepan of salted water to a rolling boil. Add the orzo and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a mixing bowl, combine lemon juice, lemon zest, and olive oil. Whisk together to create the dressing.

Add the drained orzo to the bowl with the lemon dressing and toss gently to combine.

Dice the Persian cucumbers and add to the orzo mixture with chopped dill and parsley. Stir gently to combine.

Taste and adjust seasoning with salt and pepper. If desired, fold in crumbled feta cheese.

Cover and refrigerate for at least 30 minutes before serving.