Bring a large pot of salted water to a rolling boil. Add 1 cup of dry orzo pasta and cook according to the package instructions, about 8-10 minutes, until al dente. Drain in a colander and allow to cool.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped asparagus and sauté for 5-8 minutes until tender but still bright green. Season with salt and black pepper, then chop into 1-inch pieces.

In a measuring cup, whisk together 3 tablespoons of olive oil, the juice of one lemon, 1 tablespoon of honey, and 1 minced garlic clove. Season with salt and black pepper to taste.

In a large mixing bowl, combine the cooled orzo, sautéed asparagus, sun-dried tomatoes, red onion, fresh basil, lemon zest, and crumbled feta cheese. Pour the vinaigrette over and gently toss.

Serve immediately or chill for 20-30 minutes before serving.