Bring a pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente. Drain and rinse under cold water.

In a large mixing bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, and parsley.

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

Pour the dressing over the salad and toss gently to combine. Adjust seasoning if necessary.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld.