1-First, bring a large pot of salted water to a boil and cook the 1 1/2 cups of dry orzo according to package instructions until al dente, which usually takes about 7-9 minutes. Once done, drain it well without rinsing and transfer to a large bowl to let it cool slightly. While the orzo cooks, mix together the 1 tablespoon of fresh lemon zest, 2 tablespoons of fresh lemon juice, 1 1/2 tablespoons of olive oil, and 2 teaspoons of honey in a small bowl.

2-Next, pour half of this lemon mixture over the hot orzo and toss to coat evenly, then season with salt to taste and allow it to cool completely. This step helps the orzo absorb the flavors without becoming mushy. After cooling, add the 5 cups of cubed seedless watermelon, 6 ounces of crumbled feta cheese, and 1/4 cup of chopped fresh basil to the bowl.

3-Finally, pour the remaining lemon mixture over the salad and toss gently to combine everything evenly. Let it chill for at least 30 minutes before serving to enhance the flavors.