Step 1: Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente (usually about 8-10 minutes).
Step 2: Drain the orzo in a fine-mesh sieve and rinse under cold running water until cooled. Shake off excess water and transfer to a large mixing bowl.
Step 3: In a small jar or bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, minced garlic, salt, and pepper until well combined.
Step 4: Add the diced cucumber, halved cherry tomatoes, red onion, olives, parsley, and dill to the bowl with the cooked orzo.
Step 5: Pour the dressing over the salad and toss gently to ensure everything is evenly coated.
Step 6: Gently fold in the crumbled feta cheese, being careful not to over-mix so the cheese stays in distinct pieces.
Step 7: Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.