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Bring a large pot of salted water to a boil. Add the orzo and cook according to the package directions until al dente. Drain and rinse under cold water to cool completely. Drain well.
Whisk together the lime juice and honey in a large bowl. Slowly pour in the olive oil, whisking until well combined. Stir in the chopped basil and season with the salt and pepper.
Add the cooked orzo to the dressing and toss to coat. Add the watermelon, arugula, feta and pine nuts and toss just to combine. Season with salt and pepper. Serve topped with basil leaves and more feta.