Cook the orzo pasta to package directions. Drain and rinse with cold water. Drain well.
Turn on the broiler of your oven. In a cast iron skillet, toss the tomatoes with half of the olive oil. Sprinkle with a pinch of salt and pepper. Place under the broiler. Cook for 10 - 15 minutes, turning halfway through cooking.
Cooking times may vary based on the heat of your broiler. Watch the tomatoes carefully. You want the skins to blister and char slightly. You can also cook the tomatoes on a hot grill if preferred.
While the pasta is cooking, in a large bowl whisk together the honey, honeycomb, lemon zest, lemon juice. Add half of the olive oil, garlic, the remaining sea salt and black pepper. Combine well and let sit while you are preparing the tomatoes and pasta.
When the tomatoes are done, add them to the honey + lemon mixture. The warm tomatoes will melt the honeycomb into the dressing. Mash the tomatoes slightly and stir to combine well.
Add the orzo pasta, spinach and walnuts. Toss to coat well. Serve with feta cheese.