Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions until al dente, usually 8-10 minutes. Stir occasionally to prevent sticking.

Drain the cooked orzo in a fine-mesh strainer and rinse with cold water to stop the cooking process. Shake off excess water thoroughly and let cool completely.

While the pasta cools, dice the cucumber into bite-sized pieces, halve the cherry tomatoes, and finely dice the red onion. Crumble the feta cheese into varied-sized chunks.

In a small bowl, whisk together the olive oil, red wine vinegar, and fresh lemon juice. Add the minced garlic and Dijon mustard, whisking vigorously until emulsified. Season with salt and pepper to taste.

In a large serving bowl, combine the cooled orzo with all the prepared vegetables, olives, and sun-dried tomatoes. Pour the dressing over the mixture and toss gently but thoroughly.

Add the fresh herbs and crumbled feta last, folding them in gently to prevent the feta from breaking down too much.

Allow the salad to rest at room temperature for at least 15 minutes before serving, or refrigerate for up to 2 hours for best results. Give the salad another gentle toss and adjust seasoning before serving.