Cook the orzo according to the instructions on the package, then rinse it under cold water until it no longer feels warm. Let drain completely and reserve.
Steam the asparagus until it turns vibrant green, about 2 to 3 minutes. Immediately rinse under cold running water until it's completely chilled. Let drain completely and reserve.
Make the dressing: combine all the ingredients in a small bowl or glass measuring cup; whisk vigorously until well combined.
Combine the chilled orzo, asparagus, red bell pepper and chopped parsley in a large bowl. Add the dressing and toss until well combined.
Serve immediately or refrigerate for a few hours to allow flavors to develop.
This salad will keep for up to a week in the refrigerator.