Begin by bringing a large pot of salted water to a boil. Add the orzo pasta and cook for 7-10 minutes until al dente, stirring occasionally to prevent sticking. Once cooked, drain the orzo in a colander and rinse under cold water to stop the cooking process. Set the cooled pasta aside in a large bowl.

While the orzo cools, wash and dice the cherry tomatoes, red bell pepper, cucumber, and red onion into bite-sized pieces. Crumble the feta cheese into a bowl.

In a medium bowl, combine the fresh lemon juice, extra virgin olive oil, and honey (if using). Whisk until well blended, then season with salt and freshly cracked pepper to taste.

Once the orzo has cooled, add the prepared vegetables and crumbled feta cheese into the large bowl with the orzo. Pour the vinaigrette over the mixture and gently toss everything together until well combined.

You can enjoy your Rainbow Orzo Salad immediately or allow it to chill in the refrigerator for 15-30 minutes to enhance the flavors. Store leftovers in an airtight container for up to three days.