Cook the orzo: Bring a large pot of salted water to a boil. Add orzo and cook until just al dente, usually 7–9 minutes. Drain well.

Steam off excess moisture: Spread the drained orzo on a sheet pan or in a wide bowl. Let it cool for 5–10 minutes so it doesn’t wilt the vegetables.

Make the dressing: In a jar or bowl, whisk together lemon zest, 1/3 cup lemon juice, olive oil, garlic, Dijon, and honey. Season with 1/2 teaspoon salt and a few grinds of pepper. Taste and adjust acidity or sweetness as needed.

Toss warm orzo with half the dressing: While the orzo is still slightly warm, fold in about half of the dressing so the pasta absorbs the flavor.

Add vegetables and herbs: Mix in cucumber, tomatoes, red onion, and chopped herbs. Pour in more dressing a little at a time until the salad is glossy but not oily.

Fold in feta: Add crumbled feta and gently toss. Taste and adjust salt, pepper, and lemon juice. If you like extra zip, add a pinch of red pepper flakes.

Rest before serving: Let the salad sit for 10–15 minutes at room temperature so the flavors meld. Serve slightly warm or chill for later.