Bring a large pot of salted water to a boil. Add 1 cup of orzo and cook for about 8-10 minutes until al dente. Drain and set aside to cool.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the asparagus for 5-8 minutes until bright green and tender-crisp. Season with salt and black pepper before removing from heat. Slice on the bias into 1-inch pieces.

In a medium bowl, whisk together 3 tablespoons of olive oil, lemon juice, lemon zest, honey, and minced garlic. Season with salt and pepper to taste.

In a large mixing bowl, combine the cooked orzo, sautéed asparagus, sun-dried tomatoes, red onion, and basil. Crumble in feta cheese and gently fold the salad together.

Drizzle the vinaigrette over the salad and toss gently to coat. Adjust seasoning before serving. Chill for 30 minutes for enhanced flavors if desired.