Add 1 container of Pacific Foods Low Sodium Vegetable Broth to a large pot with 6 cups of water. Bring to a boil.
Pour orzo into the boiling liquid and stir. Allow orzo to cook in the boiling water for 7-9 minutes stirring occasionally to make sure the orzo doesn't stick to the bottom of the pan.
Remove the pan from heat, drain liquid from the orzo and place the orzo back in the pan or a large mixing bowl.
Drizzle the orzo with a little olive oil and mix to prevent sticking while it cools.
While the orzo cools chop the cucumber, quarter the cherry tomatoes, half the olives, crumble or cube the feta and chop the herbs.
Once the orzo is almost cooled pour in the olive oil, lemon juice, and red wine vinegar and mix.
Mix in the cucumber, tomatoes, olives, feta, herbs and lemon zest.
Enjoy the salad immediately or chill in the fridge before eating.
Store in the refrigerator in an airtight container for up to one week.