Cook orzo according to package directions; drain. Rinse with cold water; drain again.
In a large bowl combine orzo, cucumber, sweet pepper, and red onion. In a small bowl whisk together olive oil, vinegar, honey, lemon peel, salt, and black pepper; add to orzo mixture. Stir gently to combine. Cover and chill for at least 4 hours or up to 24 hours.
Just before serving, stir in parsley. Makes 8 servings.