Cook the Orzo:

Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions (usually 8-10 minutes). Drain and rinse under cold water to cool it down quickly.

Prepare the Vegetables:

While the orzo is cooking, dice the cucumber, halve the cherry tomatoes, finely chop the red onion, slice the Kalamata olives, and crumble the feta cheese.

Make the Dressing:

In a small jar or bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, honey (if using), and salt and pepper. Taste and adjust seasoning as needed.

Assemble the Salad:

In a large mixing bowl, combine the cooled orzo, cucumber, tomatoes, red onion, olives, feta cheese, and parsley.

Toss with Dressing:

Pour the dressing over the salad and toss gently until everything is well coated.

Chill and Serve:

For best results, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.