Begin by bringing a large pot of salted water to a boil. Add in the orzo pasta, cooking for about 8-10 minutes or until al dente. Once done, drain the orzo in a colander and rinse it under cold running water. Set aside to cool completely.

In a mixing bowl, combine feta cheese, olive oil, lemon juice, and zest. Whisk together until smooth and creamy. Season with salt and pepper, adding honey if desired.

In a large mixing bowl, add the cooled orzo, peas, and chopped mint. Pour the dressing over the mixture and gently toss together until well coated.

Taste the salad for seasoning, adjusting salt, pepper, or lemon juice as needed.

Chill in the refrigerator for at least an hour before serving.