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

While the orzo is cooling, wash and prepare your vegetables. Dice the cherry tomatoes, chop the cucumber, slice the red onion, and finely chop the bell peppers. Set aside in a large mixing bowl.

Once the orzo has cooled completely, add it to the bowl with the vegetables. Crumble feta cheese over the mixture and gently toss everything together.

In a separate bowl, whisk together olive oil, lemon juice, Dijon mustard, and honey until combined. Adjust seasoning with salt and pepper.

Pour the dressing over the orzo and vegetable mixture. Toss everything together until well coated.

Let the salad sit for about 10-15 minutes before serving to allow flavors to meld.

Serve in individual bowls or on a large platter. Enjoy as a side at BBQs or as a light lunch.