Bring a large pot of salted water to a rolling boil. Add orzo and cook according to package directions until al dente, typically 8-10 minutes. Drain thoroughly and rinse with cold water to stop the cooking process.

While the pasta cooks, blanch asparagus pieces in boiling salted water for 2-3 minutes until bright green and crisp-tender. Immediately transfer to an ice bath to preserve their vibrant color and prevent overcooking.

Whisk together olive oil, lemon juice, minced garlic, and chopped dill in a small bowl. Season generously with salt and pepper. Let it sit while you prepare other components to allow the garlic to mellow.

In a large serving bowl, toss the cooled orzo with drained asparagus, cherry tomatoes, and red onion. Pour the dressing over the mixture and fold gently to coat evenly.

Add feta cheese and olives last, folding just enough to distribute without breaking the cheese into tiny pieces. Taste and adjust seasoning with additional lemon juice, salt, or pepper as needed.

Let the salad rest 15-20 minutes at room temperature before serving, allowing flavors to meld beautifully.