Cook orzo to desired doneness as directed on package. Drain; rinse with cold water to cool.
Meanwhile, in small bowl, combine lemon peel, lemon juice, oil, mustard and honey; beat with wire whisk until well mixed. Set aside.
In large bowl, combine cooked orzo, cucumber, tomatoes, onion, olives and mint. Pour dressing over salad; toss gently until well mixed.
Line 2 individual dinner plates with lettuce. Spoon salad onto lettuce. Sprinkle with feta cheese.