Bring a large pot of salted water to a boil, then add 1 cup of uncooked orzo. Cook according to the package instructions (around 8–10 minutes) until al dente. Drain and rinse under cold water.

While the orzo cools, wash and chop one red bell pepper, one English cucumber, and half a red onion into small, bite-sized pieces.

In a large mixing bowl, combine the cooled orzo, chopped bell pepper, cucumber, and onion. Mince 1–2 cloves of garlic and add along with chopped parsley and basil. Zest and juice one lemon, adding both to the bowl.

Drizzle 3 tablespoons of extra virgin olive oil and 1 tablespoon of honey over the mixture, tossing gently to combine.

Sprinkle with sea salt and pepper to taste, tossing again to distribute evenly.

Gently fold in ¾ cup of crumbled feta cheese, ensuring even distribution.

Cover and chill in the refrigerator for at least 30 minutes before serving.