Add 4 quarts of water and 1 Tbsp salt to a medium saucepot. Bring to a rapid boil and add orzo. Stir and return to a boil. Cook uncovered for 8-10 minutes, or until orzo reaches desired tenderness. Drain orzo and rinse in cold water.

Transfer the cooked orzo to a large mixing bowl. Add olive oil, lemon juice, lemon zest, 1 tsp salt, dried cranberries, and feta cheese. Toss until well mixed. Cover and refrigerate overnight.

Right before serving, mix arugula into salad.