Bring a large saucepan of lightly salted water to a boil. Add the orzo and cook until tender, but still firm to the bite. Drain the pasta and set aside to cool.
Place the arugula, basil, pine nuts, and cranberries in a large salad bowl, mix well and then add the orzo.
Mix together the lemon juice and olive oil in a small bowl. Pour the mixture over the salad and mix well.
Add the feta cheese and toss together, using 2 forks until well mixed. Keep in the refrigerator until ready to serve.