Bring a large pot of generously salted water to a boil and drop in the orzo.
Cook for 5 minutes. Stir in the frozen peas and cook for an additional 3-5 minutes or until the pasta is al dente and the peas are bright green.
Drain the orzo and peas and run them under cold running water to stop the cooking process. Transfer to a large mixing bowl.
Add the lemon zest, juice, olive oil, grated cheese and mint to the bowl and toss until well combined.
Refrigerate until ready to serve.