Bring a large pot of salted water to a boil. Add orzo and cook until al dente, about 6-10 minutes.

In a large bowl, whisk together olive oil, Dijon mustard, honey/maple syrup, lemon zest and juice, salt, and pepper.

Add the drained orzo to the dressing and stir to coat. Let sit for 5 minutes.

Fold in diced cucumber, chopped tomatoes, fresh herbs, olives, and artichoke hearts.

Taste and adjust seasoning as needed. Serve warm or chill for one hour before serving.