Bring a pot of salted water to a boil, then cook 1 cup of orzo pasta according to package instructions (8-10 minutes) until al dente. Drain and rinse under cold water, set aside to drain completely.

Wash and slice the cucumber in half lengthwise, scoop out seeds, and chop into bite-sized pieces. Halve or quarter cherry tomatoes based on size and set aside with cucumber.

In a large mixing bowl, combine cooled orzo, cucumber, and cherry tomatoes. Add lemon zest and juice, chopped chives or scallions, olive oil, and sea salt. Mix gently with a spatula.

Fold in chopped Kalamata olives and crumbled feta cheese, incorporating pine nuts. Stir gently to combine, keeping feta intact.

Taste and adjust seasoning with more salt if needed. Chill in the refrigerator for at least 15-30 minutes before serving. Serve cold or at room temperature.