In a pot of salted boiling water, add the orzo and cook for 7-10 minutes until al dente. Once done, drain and cool under cold water to stop the cooking process.

While the orzo cools, chop up your cucumber, cherry tomatoes, bell peppers, and red onion into bite-sized pieces.

In a small bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, honey (or maple syrup), salt, and pepper until well combined.

In a large mixing bowl, combine the cooled orzo with your chopped vegetables and crumble in feta cheese. Pour the vinaigrette over the top.

Toss everything gently until well mixed, ensuring each piece of orzo and veggie is coated with the dressing.