Begin by dicing the red bell pepper and cucumber into small, bite-sized pieces. Mince the red onion and garlic finely.

Roughly chop fresh herbs such as parsley, basil, and dill. Crumble the feta cheese into a bowl, maintaining some larger pieces for texture.

In a large pot, bring salted water to a rolling boil over high heat. Once boiling, add the orzo and cook according to package instructions until al dente, usually around 8–10 minutes.

Drain the orzo through a colander and rinse it under cold water to halt the cooking process.

In a mixing bowl, combine freshly squeezed lemon juice, minced garlic, honey, salt, and pepper. Whisk together until blended, and gradually drizzle in olive oil while whisking to create a smooth dressing.

Once the orzo has cooled, add it to the bowl with the dressing. Gently fold in the diced vegetables and chopped herbs, ensuring everything is mixed without breaking the orzo.

Carefully fold in the crumbled feta cheese, preserving its creamy texture. Let the mixture sit briefly for the flavors to mingle.

Taste and adjust seasoning with additional salt and pepper if desired. Cover and refrigerate for at least 30 minutes.

Serve chilled or at room temperature, drizzling with extra olive oil or lemon juice if needed.