Cook orzo in salted boiling water to "al dente" according to package directions. Pour into a colander and rinse with cool water, draining the pasta well.
Pour olive oil, lemon juice, vinegar, honey, garlic, oregano, and ¼ teaspoon kosher salt and ½ teaspoon black pepper into a lidded jar. Shake vigorously to combine. (Alternately, combine all of the dressing ingredients except for the olive oil in a bowl and whisk in the oil in a steady stream until emulsified.)
Toss orzo with the cucumber, tomatoes, onion, artichoke hearts, olives, and parsley. Pour the dressing over the salad and toss to combine. Gently fold in crumbled Feta.
Season to taste with salt, pepper, and additional lemon juice, if needed (quantities will depend on the brand of Feta and artichoke hearts you've used). The salad can be enjoyed right away, but the flavors are best if it marinates in the refrigerator for about an hour. Stir the salad before serving to redistribute any vinaigrette at the bottom of the bowl.
Serve with warm pita bread.
Video
Notes
Want to prep this salad ahead? See my tips in the Meal Prep section above.