Begin by bringing a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to the package instructions for about 7-10 minutes, until it is al dente. Drain the orzo and let it cool for a few minutes.

While the orzo is cooking, wash and chop the cherry tomatoes, bell peppers, cucumber, and red onion into bite-sized pieces. Set aside in a large mixing bowl.

In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey or maple syrup. Season with salt and pepper to taste until fully emulsified.

Once the orzo has cooled, transfer it to the large bowl with the chopped vegetables. Crumble in the feta cheese and pour the dressing over the salad. Toss everything together until well combined.

Serve immediately or chill in the refrigerator for 15-30 minutes before serving. Store leftovers in an airtight container in the fridge for up to three days.