Bring a pot of salted water to a boil. Add pasta and continue to cook on medium heat until pasta is al dente. Drain and rinse pasta under cool running water and set aside.
In a large salad bowl, add cooked and cooled orzo followed by sliced cucumbers, grape tomatoes, asparagus, olives, jalapeno, green onions, basil, chickpeas and feta.
In a small bowl, mix together olive oil, lemon juice, Dijon, honey and spices. Pour vinaigrette over top salad and toss to combine.
Serve salad with lemon wedges for added flavour!