Preheat your oven to 400°F (200°C).

Slice baby broccoli lengthwise or into bite-sized pieces. Toss with olive oil and a sprinkle of salt, then arrange on a baking sheet.

Roast the broccoli for 15 minutes or until tender and slightly caramelized. Remove from the oven and set aside.

Meanwhile, bring a large pot of well-salted water to a boil. Add the orzo pasta and cook until al dente, about 9–11 minutes. Drain and transfer the hot pasta to a large mixing bowl.

In a small bowl, whisk together fresh lemon juice, olive oil, honey, salt, and pepper to create the lemon vinaigrette.

Pour the vinaigrette over the hot pasta, then add minced shallots, scallions, parsley, and basil. Toss well to combine, allowing the hot pasta to absorb the flavors.

Let the pasta cool to room temperature for 30–60 minutes (optional but recommended).

Once cooled, gently fold in arugula, roasted broccoli, and sliced strawberries. Top with feta chunks and give a final gentle toss to combine.

Serve immediately, or refrigerate for up to 3 days for a convenient meal prep option. Enjoy!