Begin by bringing a large pot of salted water to a rolling boil. Add the dried orzo pasta and cook for 6 to 10 minutes until al dente.

In a mixing bowl, combine the olive oil, Dijon mustard, honey (or maple syrup), lemon zest, lemon juice, salt, and pepper. Whisk until smooth.

Add the warm orzo to the dressing and stir gently. Fold in cucumbers, tomatoes, herbs, olives, and artichokes. Mix well.

You can serve the salad warm or let it chill in the refrigerator for at least 1 hour before serving.