Cook the orzo: Bring a large pot of salted water to a boil. Add orzo and cook until al dente according to package directions. Drain well and spread on a sheet pan to cool slightly, or toss with a teaspoon of olive oil to prevent sticking.

Make the dressing: In a small bowl or jar, whisk olive oil, lemon juice, red wine vinegar, Dijon, garlic, oregano, honey (if using), salt, and pepper until emulsified.

Prep the vegetables: While the orzo cools, dice the cucumber and pepper, halve the tomatoes and olives, and finely mince the red onion. Chop parsley and mint.

Toss warm orzo with dressing: Add the slightly warm orzo to a large bowl and pour over about two-thirds of the dressing. Toss to coat. Let it sit 5–10 minutes to absorb the flavors.

Add the veggies and herbs: Fold in cucumber, tomatoes, red onion, bell pepper, olives, parsley, and mint. Toss gently to combine.

Add feta and adjust: Sprinkle in the feta and gently mix. Taste and add more dressing, salt, pepper, or lemon as needed.

Rest and serve: If time allows, chill for 20–30 minutes to let the flavors meld. Serve slightly chilled or at room temperature.