Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente.
Drain the orzo thoroughly in a colander and return it to a large bowl; do not rinse.
Whisk together the lemon zest, lemon juice, olive oil, and honey in a small bowl.
Pour half of the dressing over the hot, drained orzo and toss to coat; season with salt to taste. Let the orzo cool slightly.
Add the cubed watermelon, crumbled feta, and chopped basil to the cooled orzo.
Pour the remaining dressing over the salad and gently toss until everything is evenly coated. Adjust salt if needed and serve.
