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.

While the orzo is cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and bell pepper, shred the carrot, and finely chop the red onion and parsley.

In a mixing bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, minced garlic, salt, and black pepper until well combined.

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

Taste and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes to let flavors meld.