Cook the orzo in a large pot of salted boiling water for 8-10 minutes until al dente. Drain and rinse under cold water.

Chop the cucumbers, cherry tomatoes, and bell peppers into bite-sized pieces. Finely dice the red onion.

In a small bowl, whisk together olive oil, lemon juice, honey, salt, black pepper, and Dijon mustard until emulsified.

Combine the cooled orzo and chopped vegetables in a mixing bowl. Pour the dressing over and gently toss to combine.

Finely chop parsley and fold into the salad. This adds brightness and flavor.

Cover and refrigerate for at least 15 minutes before serving for the flavors to meld.