Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, about 8-10 minutes.

Drain the orzo in a colander and rinse under cold water to stop the cooking process.

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

In a large bowl, combine the cooked orzo, cherry tomatoes, spinach, zucchini, and parsley.

Pour the dressing over the orzo mixture and toss to combine. Adjust seasoning if necessary.

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