Bring a pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes.

Drain the orzo in a colander and rinse under cold water to stop the cooking process.

While the orzo is cooking, chop the cherry tomatoes, cucumber, red onion, and bell pepper.

In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until well combined.

In a large mixing bowl, combine the cooked orzo, chopped vegetables, parsley, and basil.

Pour the dressing over the salad and toss gently to combine.

Taste and adjust seasoning if necessary. Serve chilled or at room temperature.