In a large pot, bring salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

While the orzo is cooking, chop the cherry tomatoes, cucumber, bell pepper, red onion, and any other vegetables you like.

In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.

In a large mixing bowl, combine the cooked orzo, chopped vegetables, corn, feta cheese, and fresh basil. Pour the dressing over and mix well to ensure the flavors meld together beautifully.

Give it a taste and adjust seasoning if needed. Sometimes a little extra lemon juice brings everything together.

For the best flavor, let the salad sit in the refrigerator for at least 30 minutes before serving. However, it’s just as satisfying served right away.