Make the lemon vinaigrette by combining the lemon juice, olive oil, lemon zest, garlic, sugar, sea salt and freshly cracked pepper, to taste together in a small glass jar. Seal with a lid and shake well to combined; set aside until needed.
Cook the orzo in well-salted water in a large saucepan, to al dente, per package instructions. Drain, reserving 1/4 cup of cooking liquid.
Place the drained orzo in a large bowl. Pour half of the well-shaken lemon vinaigrette over the warm orzo; stir until evenly coated. Set aside to cool completely, stirring occasionally.
Finish the orzo salad, once the orzo has cooled completely, by adding the tomatoes, zucchini, onion, basil, and parsley.
Drizzle the remaining well-shaken vinaigrette on top and toss to coat everything evenly. Top with feta cheese and season with sea salt and freshly cracked pepper, to taste. Serve and enjoy.