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Bring a large saucepan of salted water to a boil. Add the orzo and cook until tender, 6 to 10 minutes (check the box for the recommended cooking time). Drain.
While the orzo cooks, whisk the oil, mustard, honey, lemon zest, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl.
Add the drained orzo to the lemon dressing and mix well. Set aside for 5 minutes to cool down a bit.
Stir in the cucumber, tomato, herbs, olives, and artichokes.
Taste for seasoning and adjust with salt and pepper as needed.
Enjoy warm or cover, then refrigerate until cool, about 1 hour.
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