Cook the Orzo: Boil a large pot of salted water. Add orzo pasta and cook according to package instructions until al dente, about 7-10 minutes. Drain and cool.

Prepare the Vegetables: Dice cherry tomatoes, cucumber, bell peppers, and red onion into small pieces. Place in a large mixing bowl.

Make the Dressing: Combine olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper in a small bowl. Whisk until emulsified.

Combine Ingredients: Add cooled orzo to the bowl with vegetables. Crumble in feta cheese and drizzle over the dressing. Toss until well-coated.

Serve or Store: Refrigerate for at least 30 minutes before serving. Keeps for up to three days in an airtight container.