Fill a large pot with water and bring it to a boil, adding plenty of salt. Cook the orzo until it's just tender, following the package guidelines for al dente. Drain the pasta and rinse it under cold water until cool, letting it drain completely.
Transfer the drained orzo to a big bowl and add the cherry tomatoes, cucumbers, chopped red onion, parsley, and crumbled feta cheese; toss gently to combine and set it aside.
In a smaller bowl, whisk together the olive oil, minced garlic, fresh lemon juice, honey, salt, and black pepper until the dressing is smooth and emulsified.
Drizzle the dressing over the orzo salad and fold everything together carefully with a spoon or spatula until the ingredients are evenly coated with the lemon vinaigrette.
Serve the salad right away for the freshest flavor or cover and chill it in the fridge for up to four days to develop the flavors further.
