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Combine the olive oil, lemon juice, and garlic in a small bowl and set aside.
Bring 4 cups of water to a boil. Cook orzo in the boiling water for 9 minutes, stirring occasionally. Strain the orzo well and transfer it to a large bowl. Toss with olive oil/lemon juice mixture and place in the refrigerator to cool.
Prepare the vegetables and herbs.
Toss the cucumbers, arugula, herbs, and pine nuts with the orzo. Add salt and pepper and return to the refrigerator for at least 30 minutes before serving. Serve with fresh lemon wedges and freshly ground pepper.