Bring a pot of salted water to a boil, then add 1 cup of orzo pasta. Cook for 8-10 minutes, until al dente. Drain and rinse with cold water.

Heat a splash of olive oil in a skillet over medium heat. Sauté asparagus for 5-8 minutes until tender and bright green. Slice diagonally into 1-inch pieces.

In a bowl, whisk together olive oil, lemon juice, honey, and minced garlic. Season with salt and black pepper to taste.

In a large bowl, combine cooked orzo, sautéed asparagus, sun-dried tomatoes, red onion, basil, lemon zest, and feta. Pour vinaigrette over and toss gently.

Serve immediately or chill in the refrigerator for 30 minutes for enhanced flavors before serving.