Boil the Orzo: Bring a large pot of salted water to a boil. Add 1 cup of orzo pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water. Set aside to cool.

Sauté the Asparagus: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the trimmed asparagus and sauté for 5-8 minutes until tender with slight crispness. Season with salt and pepper. Let cool.

Prepare the Vinaigrette: Whisk together the juice and zest of 1 lemon, 3 tablespoons of olive oil, 1 tablespoon of honey, minced garlic, and seasonings. Set aside.

Toss Ingredients Together: In a large bowl, combine cooked orzo, sautéed asparagus, sun-dried tomatoes, red onion, basil, and feta. Drizzle with vinaigrette and toss until combined.

Serve the Salad: Serve immediately or refrigerate for 30-60 minutes to meld flavors. Garnish with additional feta and basil if desired.