Bring a large pot of salted water to a boil. Add 1 cup of orzo pasta and cook according to package instructions (8-10 minutes). Drain and set aside to cool slightly.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped asparagus and sauté for 5-8 minutes until bright green and tender. Season with salt and pepper, then let cool before cutting into 1-inch pieces.

In a bowl, whisk together 1/4 cup olive oil, juice and zest of 1 lemon, 1 tablespoon honey, and 2 minced garlic cloves. Season with salt and pepper to taste.

In a mixing bowl, combine cooled orzo, sautéed asparagus, 1/2 cup sun-dried tomatoes, 1/4 cup red onion, and chopped basil. Add 1/2 cup crumbled feta and drizzle with vinaigrette. Toss gently to coat.

Serve immediately, garnished with extra feta and basil, or chill in the refrigerator for 30 minutes to 1 hour before serving.