Boil the Orzo: Bring a large pot of salted water to a boil. Add 1 cup of dry orzo pasta and cook according to package directions until al dente, about 8-10 minutes. Drain and cool slightly.

Sauté the Asparagus: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add asparagus and sauté for 5-8 minutes until tender and bright green. Season with salt and pepper. Slice the asparagus on the bias into 1-inch pieces.

Make the Vinaigrette: In a small bowl, whisk together 3 tablespoons of olive oil, juice of 1 lemon, 1 tablespoon of honey, minced garlic, salt, and pepper until well combined.

Combine Ingredients: In a large mixing bowl, combine cooked orzo, sautéed asparagus, sun-dried tomatoes, sliced red onion, fresh basil, crumbled feta cheese, and lemon zest. Pour vinaigrette over and gently toss until evenly coated.

Serve or Chill: Serve immediately for optimal freshness, garnished with extra feta and basil, or chill for 30-60 minutes for melded flavors.