Bring a large pot of salted water to a boil. Cook the orzo pasta according to package directions until al dente, about 8-10 minutes.

While the pasta cooks, prepare the vegetables: dice the red bell pepper, cucumber, and finely mince the red onion.

Chop the fresh herbs just before using them.

For the dressing, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, and honey in a large bowl. Season with salt and pepper.

Drain the cooked orzo and rinse briefly with cool water. Add the warm pasta to the bowl with the dressing and toss immediately.

Add the dried cranberries, diced vegetables, fresh herbs, and crumbled feta cheese. Toss gently to combine.

Fold in the toasted pine nuts just before serving.