Bring a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to package directions, usually about 8-9 minutes. Drain thoroughly and rinse under cold water.

In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, and minced garlic. Season with salt and pepper.

Toast the pecans in a dry skillet over medium heat for about 3-4 minutes until fragrant.

In a large mixing bowl, combine the cooled orzo, dried cranberries, toasted pecans, diced celery, red onion, and fresh parsley. Toss gently.

Pour the dressing over the salad and mix thoroughly. Add the crumbled feta cheese and give it one final gentle toss.

Let the salad rest for at least 15 minutes before serving.