In a large pot of water, cook the orzo pasta according to the package instructions until al dente. Be careful not to overcook, as the orzo will continue to cook slightly as it cools down.

While the orzo is cooking, prepare the vegetables by chopping the cherry tomatoes, red onion and basil. Crumble the feta with your hands into small pieces.

Drain the cooked orzo pasta and rinse it under cold water in a colander until it's cooled. This will stop the cooking process and ensure your salad has the perfect pasta texture.

In a large bowl combine the cooled orzo, oil, pesto, chopped vegetables, feta cheese, salt, pepper, and basil. Gently toss everything together until the ingredients are evenly distributed and coated in the pesto sauce.