Prepare the dressing by combining extra virgin olive oil, chopped garlic, chopped shallot, champagne vinegar, honey, fresh dill, sea salt, and chili flakes in a mixing bowl. Whisk until well combined.

Cook the orzo according to package instructions in a pot on the stove. Drain and set aside.

In a large bowl, combine the cooked orzo, roasted red peppers, pitted kalamata olives, chopped pepperoncini, toasted pine nuts, halved cherry tomatoes, lemon zest, lemon juice, fresh basil, fresh thyme leaves, crumbled feta cheese, and sliced avocado. Toss gently to combine.

Pour the dressing over the orzo mixture and toss to coat evenly. Serve immediately.