In a large pot, bring salted water to a boil over high heat. Once boiling, add 1 cup of orzo pasta and cook according to package instructions, typically about 8-10 minutes, until al dente. Drain the orzo and set aside to cool.

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of chopped asparagus and sauté for 5-8 minutes until bright green and just tender. Season with salt and black pepper, then slice into 1-inch pieces and add to the bowl with orzo.

In a measuring jug, whisk together 1/4 cup of olive oil, juice of one lemon, 1 tablespoon of honey, and 2 cloves of minced garlic. Add a pinch of salt and black pepper, whisk until combined.

In the bowl with orzo and asparagus, add 1/2 cup of sun-dried tomatoes, 1/4 cup of thinly sliced red onion, fresh basil leaves, and 1 cup of crumbled feta cheese. Drizzle with vinaigrette, season with black pepper, and gently toss together.

Serve immediately, or refrigerate for 30 minutes to 1 hour to allow flavors to meld. Top with extra crumbled feta and basil before serving.