Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente, usually 9-11 minutes. Drain the pasta in a colander and rinse briefly with cool water to stop the cooking process. Spread the orzo on a large plate or baking sheet to cool completely while you prepare the remaining ingredients. This prevents the pasta from sticking together and allows it to cool evenly.

While the orzo cooks, dice the English cucumber into 1/2-inch pieces, halve the cherry tomatoes, and finely mince the red onion. Roughly chop the basil, mint, and parsley, keeping them separate for now. Rinse and drain the garbanzo beans thoroughly under cold water to remove excess sodium and starch. Having all your ingredients prepped and ready ensures smooth assembly and prevents any delay once the salad comes together.

In a jar with a tight-fitting lid, combine the red wine vinegar, freshly squeezed lemon juice, honey, salt, black pepper, and garlic powder. Shake vigorously for 30 seconds to dissolve the honey and salt completely. Add the olive oil and shake again for another 30 seconds until the dressing emulsifies into a cohesive mixture. I always make the dressing in a jar because it allows me to shake it again just before serving if any separation occurs.

In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, minced red onion, crumbled feta cheese, and drained garbanzo beans. Toss gently to distribute the ingredients evenly, then add the cooled orzo from Step 1. Mix well, ensuring the pasta is evenly distributed throughout the vegetable mixture.

Pour the prepared dressing from Step 3 over the salad and toss thoroughly, making sure every component is coated with dressing. Add the chopped basil, mint, and parsley and toss gently one more time to incorporate the fresh herbs without bruising them. Let the salad rest for 10 minutes before serving to allow the flavors to meld together—I find this brief resting period makes a noticeable difference in the overall flavor development.