In a medium pot, cook orzo according to package directions, to al dente. (About 5-7 minutes)
Drain orzo and rinse with cold water, then drain again.
Place cooked orzo, feta, cherry tomatoes, cucumber, red onion and parsley in a large bowl and set aside.
In a small bowl, prepare the dressing by whisking together the olive oil, garlic, lemon juice, honey, salt and pepper.
Pour dressing over the orzo mixture and toss until everything is well mixed.
You can serve the salad immediately, or chill it in the refrigerator for a few hours to allow the flavors to meld together.