Start by bringing a large pot of salted water to a rolling boil. Add in your uncooked orzo pasta and cook until al dente, about 8-10 minutes.

In a small bowl or jar, combine olive oil, apple cider vinegar, lemon juice, honey, minced garlic, and Italian seasoning. Whisk until well combined.

Once the pasta is cooked, drain it in a colander and rinse with cold water to stop the cooking process. Place the cooled pasta in a large mixing bowl.

Add quartered cherry tomatoes, diced orange and yellow bell peppers, diced cucumber, and optional chopped red onion to the pasta.

Mix in crumbled feta cheese and freshly sliced basil, tossing gently until evenly distributed.

Drizzle the dressing over the salad mixture and toss to coat all ingredients evenly.

Season with salt and pepper to taste and give it one last gentle toss before serving.