Bring a large pot of salted water to a rolling boil. Add 1 cup of dry orzo pasta and cook for 8-10 minutes until al dente. Drain and set aside.

In a skillet, heat 1 tablespoon of olive oil. Add asparagus and cook for 5-8 minutes until tender but crisp. Season with salt and pepper, cut into 1-inch pieces.

In a small bowl, whisk together 3 tablespoons olive oil, juice of one lemon, 1 tablespoon honey, 2 minced garlic cloves, salt, and pepper. Set aside.

In a mixing bowl, combine cooked orzo, asparagus, sun-dried tomatoes, red onion, basil, and feta. Toss gently and mix in vinaigrette.

Serve immediately or chill for 30-60 minutes before serving. Garnish with extra feta and basil.