Cook the Orzo: Boil the pasta in heavily salted water until al dente. Drain into a colander and immediately rinse under cold water until fully cooled.
Prepare the Dressing: In a large serving bowl, whisk together 3 tablespoons of the reserved tomato oil, lemon juice, minced garlic, oregano, salt, and pepper.
Chop Tomatoes: Finely chop the drained sun-dried tomatoes into bite-sized strips.
Toss the Salad: Add the cold orzo to the dressing bowl and toss to coat. Stir in the chopped tomatoes, diced red onion, and toasted pine nuts.
Finish: Gently fold in the crumbled feta cheese and fresh sliced basil just before serving to maintain their texture and color.
