Bring a large pot of salted water to a boil. Cook the orzo according to package instructions, usually about 8-10 minutes until al dente. Drain and rinse under cold water, then cool for 10 minutes.

Wash the cucumber and cherry tomatoes. Slice the cucumber in half lengthwise, deseed, and cut into bite-sized pieces. Halve or quarter the cherry tomatoes.

In a large mixing bowl, combine cooled orzo, cucumbers, tomatoes, lemon zest, lemon juice, chopped chives, olive oil, and sea salt. Add kalamata olives and feta.

Incorporate toasted pine nuts gently into the salad, ensuring even distribution.

Cover and refrigerate for at least 30 minutes before serving, either cold or at room temperature.