First things first, get that little orzo pasta cooking. Follow the package directions, but make sure not to overcook it – we want it al dente, not mushy! Once it's done, drain it really well and give it a good rinse under cold water. This stops it from cooking further and keeps it from sticking together in a big clump. Set it aside.

While the pasta is doing its thing, let's whip up the super simple dressing. In a small bowl, combine the olive oil, red wine vinegar, lemon juice, honey, minced garlic, Italian seasoning, salt, and pepper. Whisk it all together until it's nicely combined. Give it a little taste – does it need more salt? More tang? Adjust it how you like it!

Now for the fun, colorful part! In a nice big bowl, gather all those beautiful, chopped salad ingredients: the quartered cherry tomatoes, diced orange bell pepper, diced yellow bell pepper, diced cucumber, the chopped red onion (if you're using it!), the crumbled feta cheese, and the lovely sliced fresh basil.

Add the cooled, cooked orzo to the bowl with the veggies and feta.

Pour that yummy dressing right over everything in the bowl.

Now, give it a good but gentle toss. You want to make sure every piece of orzo and every colorful veggie gets coated in that delicious dressing. Take your time and admire all those pretty colors!

Finally, taste a little bit of the salad. Does it need a pinch more salt? A grind of pepper? Season it to your liking right before you serve it up.