Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente.

Drain the orzo in a colander and set aside.

In a mixing bowl, combine olive oil, lemon zest, lemon juice, minced garlic, salt, and black pepper. Whisk until well combined.

Add the cooked orzo to the bowl with the sauce. Toss to coat the orzo evenly.

Fold in the chopped parsley, basil, and halved cherry tomatoes.

Serve the lemon orzo pasta warm or at room temperature, garnished with additional herbs if desired.