Step 1

Place the bacon in a large skillet over medium-low heat. Cook until the fat has rendered out and the bacon is crispy, flipping halfway through, about 10 minutes total. Transfer the bacon to a paper towel-lined plate. Once cool, break the bacon into small crumbles. Meanwhile, bring a large pot of salted water to a boil over medium-high heat.

Step 2

Reduce the heat to low. Add the shallot to the skillet and cook, stirring occasionally, until soft, about 3 minutes. Add the vinegar, honey, salt, and pepper and whisk until emulsified.

Step 3

Add the orzo to the water and cook until al dente, 6 to 7 minutes. Drain well. Transfer to a large bowl. Add the spinach, sun-dried tomatoes, and half of the dressing. Stir gently until the spinach is slightly wilted. Drizzle with the remaining dressing, add the bacon and cheese, and stir to combine. Serve warm.