Cook the orzo by boiling salted water, add dry orzo pasta and cook until al dente, about 8-10 minutes.

Sauté the asparagus in olive oil for 5-8 minutes until tender yet crisp, seasoned with salt and pepper.

In a bowl, whisk together olive oil, lemon juice, honey, and minced garlic for the vinaigrette until smooth.

Combine cooled orzo with asparagus, sun-dried tomatoes, red onion, basil, lemon zest, and feta in a large bowl.

Pour vinaigrette over mixed ingredients and toss gently until well coated, then serve or chill before enjoying.