Begin by bringing a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to package instructions, typically around 7–10 minutes, until al dente. Drain and rinse under cold water to cool down.

In a medium bowl, combine ¼ cup of olive oil, lemon juice, and honey if using. Whisk until well blended and slightly thickened. Season with salt and pepper.

Chop the cucumber, bell peppers, and red onion. Halve the cherry tomatoes and place all veggies together in a large mixing bowl.

Once the orzo is cool, transfer it to the bowl with the chopped veggies. Add crumbled feta cheese and gently mix until evenly coated.

Drizzle the vinaigrette over the salad and toss gently to combine, ensuring every ingredient is coated in the dressing.

Allow the salad to rest for about 10–15 minutes before serving to let flavors meld.