Bring a large pot of salted water to a boil. Add the dry orzo pasta and cook according to package instructions (about 8–10 minutes). Drain and rinse under cold water.

In a skillet, heat olive oil over medium heat. Add chopped asparagus, sauté for 5–8 minutes until vibrant green and fork-tender. Season with salt and pepper, then cool before cutting into 1-inch pieces.

Whisk together olive oil, lemon juice, honey, and minced garlic in a small bowl. Season with salt and pepper to taste, then set aside.

In the bowl with cooled orzo, add sautéed asparagus, sun-dried tomatoes, red onion, basil, feta, and lemon zest. Pour over the vinaigrette and toss to combine.

Serve immediately or chill in the refrigerator for 30 minutes to an hour before serving. Optionally, top with extra feta and basil for presentation.