In a large saucepan, bring salted water to a rolling boil. Add the dried orzo pasta and cook according to package instructions until tender, typically around 6 to 10 minutes. Drain and rinse under cold water.

In a large mixing bowl, prepare the dressing by whisking together extra-virgin olive oil, Dijon mustard, honey, lemon zest, and juice until well combined. Add salt and pepper to taste.

Once the drained orzo is slightly cooled, add it to the dressing. Toss gently to coat; let it rest for about 5 minutes.

Add the cucumber, tomatoes, and fresh herbs to the orzo. Include the olives and artichoke hearts and toss gently for even distribution.

Taste and adjust seasoning with additional salt and pepper if desired. Serve warm or chill in the fridge for about an hour to enhance flavor.