While the water for the orzo comes to a boil, dice the red bell pepper into 1/2-inch pieces, dice the cucumber, and finely mince the red onion—I mince the onion small so the sharp flavor distributes evenly throughout the salad rather than in concentrated bites. Mince the garlic cloves fresh, and roughly chop the parsley, basil, and dill. Crumble or cube the feta cheese and set aside. Juice the lemons and set the juice aside. Having everything prepped before cooking ensures the salad comes together quickly and the vegetables stay fresh and crisp.

Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente—I always use De Cecco for the best firm texture that won't turn mushy when dressed. Drain the orzo thoroughly in a colander, then rinse with cold water while gently stirring to stop the cooking process and remove excess starch. Let it drain well for at least 30 seconds, shaking the colander occasionally to remove any remaining water.

In a large mixing bowl, whisk together the fresh lemon juice, minced garlic, honey, salt, and pepper. Slowly drizzle in the olive oil while whisking to emulsify the dressing—I prefer Lucini Premium Select for dressings because it has a cleaner, more refined flavor. Add the cooled orzo from Step 2 to the bowl along with the diced bell pepper, cucumber, minced red onion, and the chopped herbs from Step 1. Toss everything together gently but thoroughly to coat the orzo evenly with the dressing.

Gently fold the crumbled feta cheese into the salad until just combined—avoid over-mixing so the feta stays in distinct pieces rather than getting broken down. Taste and adjust seasonings if needed. Transfer to a serving bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the salad to become pleasantly chilled.