Boil the Orzo: Bring a large pot of salted water to a boil. Add 1 cup of dry orzo pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water. Set aside to cool.

Sauté the Asparagus: Heat a splash of olive oil in a large skillet over medium heat. Add 1 pound of sliced asparagus and sauté for 5-8 minutes until bright green and tender yet crisp. Season with salt and pepper. Cut on a diagonal into 1-inch pieces.

Make the Vinaigrette: In a large measuring cup, whisk together 1/4 cup of olive oil, juice of one lemon, 1 tablespoon of honey, and 1 minced garlic clove. Add salt and pepper to taste. Whisk until well combined.

Combine the Ingredients: In the bowl with cooled orzo, fold in sautéed asparagus, 1/2 cup of julienned sun-dried tomatoes, 1/4 cup of thinly sliced red onion, 1/4 cup of chopped fresh basil, and 1/2 cup of crumbled feta cheese. Pour the vinaigrette over and toss gently.

Serve: Let the salad sit in the refrigerator for 30 minutes to 1 hour before serving. Toss again before serving and garnish with additional feta and basil if desired.