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

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

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

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

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

Serve chilled or at room temperature.