Bring a large pot of salted water to a vigorous boil over high heat. Add the orzo pasta and cook it for about 6–10 minutes, or until tender yet still slightly al dente. Drain the orzo in a colander and rinse under cold water to stop the cooking process. Set aside.

In a large mixing bowl, whisk together the extra-virgin olive oil, Dijon mustard, honey or maple syrup, lemon zest, lemon juice, salt, and pepper. Mix until well combined and slightly emulsified.

Add the warm, drained orzo to the bowl with the dressing. Stir well to coat. Allow to cool for about 5 minutes. Fold in the diced cucumber, halved tomatoes, chopped herbs, pitted olives, and artichoke hearts.

Taste and adjust seasoning with additional salt and pepper if necessary. For a zippier flavor, add more lemon juice or a splash of olive oil.

Serve immediately or let it chill in the refrigerator for about an hour for a cold serving. Enjoy your homemade orzo salad!