Start by bringing a large pot of salted water to a vigorous boil. Add your orzo pasta and cook it for about 8–10 minutes until it’s al dente. Drain the pasta and rinse it under cold water.

In a large mixing bowl, combine the cooled orzo with halved cherry tomatoes, diced cucumber, finely chopped red onion, and roughly chopped fresh basil leaves. Gently fold the ingredients together.

In a separate bowl, whisk together olive oil, fresh lemon juice, and lemon zest, followed by salt and pepper. Whisk until well combined.

Pour the whisked dressing evenly over the orzo mixture and gently toss everything together using a large serving spoon.

Crumble feta cheese over the top of your combined salad. Give it a final gentle toss to integrate the creamy feta.

Place the salad in the refrigerator for at least 15 minutes before serving. Serve in a shallow bowl, garnished with extra basil leaves.