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Cook the Orzo: Bring a large pot of water to a boil and add in the tablespoon of salt. Add the orzo to the pot and cook for 5 to 7 minutes (or 2-3 minutes less than cooking time on package directions), then add the fresh peas and and cook for an additional 2 to 3 minutes, until both the orzo, and peas are tender. Drain and rinse with cold water until cool.
Make the dressing: Add the oil, lemon juice, lemon zest, Dijon, honey, garlic, oregano, salt, and pepper to a small mason jar. Seal the jar and shake vigorously until emulsified or whisk in a bowl; set aside.
Assemble: Transfer the drained orzo, and peas to a large mixing bowl, then add in the artichokes, red onions, cucumber, fresh herbs, feta and green onions. Pour the dressing over the salad and toss until well-combined. Season with additional salt and pepper to taste, if desired.
Serve: Serve immediately, or place in the fridge for at least 30 minutes and serve cold. Leftovers will keep in the fridge for up to 3-5 days.