Bring a large pot of salted water to a rolling boil. Add the orzo pasta and cook for 7-10 minutes, stirring occasionally, until al dente. Drain and set aside to cool.

Wash and chop your fresh vegetables into bite-sized pieces. Slice the cherry tomatoes in half, dice the cucumber, and cut the bell peppers into thin strips.

In a small bowl, combine olive oil, red wine vinegar, honey or maple syrup, salt, and pepper. Whisk until well blended.

In a large mixing bowl, combine the cooled orzo, prepared vegetables, and dressing. Toss gently to coat.

Sprinkle with crumbled feta cheese and fresh herbs before serving.

Serve immediately, or refrigerate in an airtight container for up to 3 days.