Bring a large pot of salted water to a boil. Add 1 cup of orzo pasta and cook for 7-10 minutes until al dente. Drain and rinse under cold water.

Chop 1 cup of cherry tomatoes, peel and chop 1 cucumber, and slice 1 bell pepper. Finely chop ¼ of a red onion. Place in a large mixing bowl.

In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of red wine vinegar, and 1 tablespoon of honey until combined.

Add the drained orzo to the bowl of chopped veggies and gently mix to combine.

Pour the vinaigrette over the salad and toss until everything is coated.

Crumble ½ cup of feta cheese and add fresh herbs, gently folding them into the salad.

Serve immediately, or chill for 30 minutes before serving.