Start by dicing the red bell pepper and cucumber into small, uniform pieces. Finely mince the red onion and garlic, ensuring the onion is small enough to distribute its sharp flavor evenly throughout the salad. Chop fresh parsley, basil, and dill, and crumble the feta cheese into small chunks. These prepared ingredients will make combining the Lemon Orzo Salad seamless.

In a large pot, bring a generous amount of salted water to a rolling boil. Add the orzo pasta and cook according to package directions, but reduce the time by one minute for an al dente texture. When done, drain the orzo in a colander and rinse it under cold water.

In a medium-sized mixing bowl, whisk together the freshly squeezed lemon juice, minced garlic, honey, salt, and freshly cracked pepper. Once combined, slowly drizzle in the olive oil while continuing to whisk vigorously.

Add the cooled orzo to the mixing bowl with the dressing. Then, toss in the diced vegetables alongside the freshly chopped herbs. Gently mix everything together.

Carefully fold in the crumbled feta cheese with a spatula or wooden spoon. Do this gently to keep the feta intact.

Transfer the Lemon Orzo Salad into an airtight container or bowl, cover it tightly, and place it in the refrigerator for at least 30 minutes.