|Bring a large pot of water to boil. Add orzo and cook for 6-8 minutes or until al dente. Drain and cool under cold running water. |
Pour cooked orzo into a bowl. Add tomatoes, olives and parsley and mix well.
In a separate bowl, whisk together lemon juice and olive oil. Add salt and pepper to taste.
Pour this dressing over the orzo; cover and refrigerate for at least 30 minutes.
When ready to serve, mix in Feta, pine nuts and basil.