1. Cook the Orzo Pasta: In a medium saucepan, bring the vegetable broth or water to a boil. Add the orzo pasta, reduce the heat to a simmer, and cook according to package directions, usually 8-10 minutes, or until al dente. The pasta should be tender but still have a slight bite.

2. Drain and Cool the Orzo: Once cooked, drain the orzo thoroughly using a fine-mesh colander. Rinse it under cold water to stop the cooking process and prevent it from clumping. This also helps cool it down quickly for the salad. Let it drain well.

3. Prepare the Fresh Vegetables: While the orzo is cooking and cooling, chop your cucumber into small, bite-sized pieces. Halve the cherry tomatoes. Finely chop the fresh dill. Having these ready makes assembly a breeze.

4. Whisk Together the Dressing: In a large mixing bowl, combine the fresh lemon juice, olive oil, salt, and black pepper. Whisk these ingredients together until they are well combined and emulsified. Taste and adjust seasoning if needed – you want a bright, zesty flavor.

5. Combine All Ingredients: Add the cooled, drained orzo to the bowl with the dressing. Add the chopped cucumber, halved cherry tomatoes, and fresh dill. If using, crumble in the feta cheese now.

6. Gently Toss and Serve: Gently toss all the ingredients together until everything is evenly coated with the dressing. Make sure the orzo isn’t clumping and the vegetables are distributed throughout. Serve immediately, or for best results, chill in the refrigerator for at least 30 minutes to allow the flavors to meld.