Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the orzo pasta and cook according to the package instructions, typically 8-10 minutes, until it's al dente. Drain the orzo in a colander and set it aside to cool.

While the orzo is cooling, grab a small bowl and combine ⅓ cup of extra virgin olive oil, 2 tablespoons of red wine vinegar, the juice of half a lemon, 1 tablespoon of honey, 1 minced garlic clove, and 1 teaspoon of Italian seasoning. Whisk everything together until the mixture is well blended and emulsified.

Once the orzo has drained, rinse it under cold water for about 1 minute to stop the cooking process and cool it down quickly. Transfer the orzo to a spacious mixing bowl, ensuring it's not clumped together.

Add in halved cherry tomatoes, diced orange and yellow bell peppers, chopped cucumber, optional diced red onion, crumbled feta cheese, and freshly chopped basil to the bowl with the cooled orzo. Gently toss the mixture until everything is evenly distributed.

Drizzle your homemade dressing generously over the salad mixture. Use a spatula to gently toss everything together, ensuring the dressing coats all the ingredients evenly. Season with salt and pepper to taste!

Your fresh and vibrant Rainbow Orzo Salad is now ready to shine! Serve it immediately as a colorful side dish or enjoy it as a light lunch.