Cook the orzo according to package directions. During the last two minutes of cooking, add the asparagus and sugar snap peas. Drain everything and rinse with cool water to stop the cooking. Let it sit in the colander while you make the dressing.
In a large bowl, combine the olive oil, vinegar, Dijon, honey, thyme, salt, and pepper. Add the cooled orzo with the vegetables and lightly toss to combine.
Notes
Skip the honey or add agave instead if you want this to be a purely vegan salad and you don’t eat honey.
This orzo salad would also be great with some non-vegan, non-vegetarian add-ins, like diced chicken or shrimp or crumbled feta or goat cheese.