Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, about 8-10 minutes.

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

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

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

Add the cooled orzo to the bowl with the vegetables. Pour the dressing over the salad and toss to combine.

Gently fold in the chopped parsley and basil.

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