Bring a large pot of salted water to a rolling boil and cook the orzo until it reaches al dente according to the package instructions.
Drain the cooked orzo in a colander and rinse under cold water to cool it down, letting it drain thoroughly.
Transfer the drained orzo to a spacious mixing bowl and add the cherry tomatoes, cucumbers, red onion, parsley, and crumbled feta cheese.
In a separate smaller bowl, whisk together the olive oil, garlic, fresh lemon juice, honey, kosher salt, and black pepper until well blended.
Drizzle the lemon vinaigrette over the orzo mixture and gently fold everything together until the salad is evenly coated with the dressing.
Serve the salad right away or refrigerate it covered for up to four days to enjoy chilled flavors.
