Dice the red bell pepper and cucumber into small, bite-sized pieces. Mince the red onion and garlic finely, then chop fresh parsley, basil, and dill. Crumble the feta cheese and juice the lemons.

In a large pot, bring water to a boil, add salt, and cook the orzo until al dente, about 8-10 minutes. Drain and rinse with cold water.

In a mixing bowl, whisk together lemon juice, minced garlic, honey, salt, and pepper. Gradually whisk in olive oil.

In a large mixing bowl, combine the cooled orzo, diced vegetables, and chopped herbs. Pour the dressing over and toss gently.

Fold in the crumbled feta cheese carefully.

Cover with plastic wrap and refrigerate for at least 30 minutes before serving.