Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, about 8-10 minutes.
While the pasta cooks, whisk together the olive oil, lemon zest, lemon juice, minced garlic, salt, and pepper in a small bowl to make the dressing.
Drain the pasta and transfer it to a large mixing bowl. While the pasta is still warm, pour the dressing over it and toss to coat evenly.
Add the sliced cucumbers, red onion, chopped dill, and chopped parsley to the bowl with the pasta. Gently fold everything together until well combined.
Sprinkle the crumbled feta cheese over the top and fold it in lightly to avoid breaking it up too much.
Let the salad sit at room temperature for 10 minutes to allow the flavors to meld, then serve immediately or refrigerate until ready to eat.
