Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add 1 cup of orzo and cook for about 7-10 minutes until al dente, stirring occasionally. Drain and rinse under cold water.

While orzo cooks, prepare the veggies: chop 1 cup each of bell peppers, slice half a cucumber, quarter 1 cup of cherry tomatoes, and thinly slice 0.25 cup of red onion.

In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of vinegar, and 1 teaspoon of honey. Season with salt and pepper to taste.

Transfer the rinsed orzo to a large mixing bowl, add the chopped veggies, and pour the vinaigrette over the salad. Toss gently to combine.

Crumble half a cup of feta cheese over the salad and gently fold it in.

Cover and refrigerate for at least 30 minutes to let the flavors meld.