Bring a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to package directions until al dente, usually 8-10 minutes. Drain thoroughly in a colander and rinse with cold water to stop cooking and prevent sticking. Set aside to cool.

While the orzo cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced zucchini and cook for 5-7 minutes, stirring occasionally, until tender-crisp and lightly browned. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Remove from heat and let cool slightly.

In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, optional honey/maple syrup, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until well combined and emulsified.

In a large mixing bowl, combine the cooled orzo, pan-seared zucchini, thawed green peas, chopped fresh mint, and chopped fresh parsley.

Pour the lemon-herb vinaigrette over the orzo mixture. Toss gently to ensure all ingredients are evenly coated. Add the crumbled goat cheese and toss once more very gently to distribute without completely breaking it down.

Serve immediately at room temperature, or chill for at least 30 minutes for flavors to meld, especially if serving as a cold salad. Garnish with extra fresh herbs or a lemon wedge if desired.