Preheat the oven to 400°F (200°C). Bring a pot of water to a boil.

Place the bacon on a foil-lined sheet pan. Bake in the preheated oven for 20 minutes or until crisp. Transfer the cooked bacon to a paper towel to drain excess grease. Cut the bacon into small, bite-sized pieces.

While the bacon is in the oven, cook the orzo according to the package instructions. Once cooked, drizzle 1 tablespoon of olive oil on the orzo to prevent it from sticking together. Spread cooked orzo out on a sheet pan or plate to cool.

Trim the thick ends of the fresh asparagus and discard them. Cut the remaining stalks into 1-inch pieces. Saute the chopped asparagus with 1 tablespoon of olive oil over medium heat until slightly browned, approximately 4-5 minutes. Set aside to cool.

Halve the cherry tomatoes. Dice the shallot. Pit and halve the kalamata olives. Crumble the feta cheese.

Whisk together all the dressing ingredients in a bowl until well combined.

In a large mixing bowl, combine the cooled orzo, cherry tomatoes, asparagus, bacon, shallot, kalamata olives, and feta cheese.

Pour the dressing over the salad and toss to combine. Season with salt and pepper to taste.

Serve delicious Orzo Pasta Salad immediately or refrigerate until ready to serve.