Cook the orzo pasta according to the package instructions. Once cooked, drain and rinse with cold water to cool it down. Set aside.

In a large salad bowl, combine the cooled orzo, diced cucumber, crumbled feta cheese, halved cherry tomatoes, chopped red onion, fresh basil, and optional parsley. Toss gently to mix.

In a small bowl, whisk together the red wine vinegar, lemon juice, honey, salt, and pepper. Gradually add the olive oil while whisking until emulsified.

Pour the dressing over the orzo and vegetable mixture. Stir gently to ensure everything is well coated.

Refrigerate the salad until ready to serve. If making ahead, add feta just before serving.