Cook orzo in boiling, salted water, according to package instructions. Drain and rinse with cold water.
Whisk together dressing ingredients in a medium sized bowl. Add orzo, Feta, cucumbers, tomatoes, parsley and basil. Toss the salad until well coated with the dressing.
Chill until ready to serve. Toss again just before serving.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Over time, the orzo will soak up the dressing. You can add a little more dressing or oil to moisten the salad again before serving.