Bring a large pot of well-salted water to a rolling boil. Add the orzo and cook until al dente, about 8-10 minutes, stirring occasionally to prevent sticking. Reserve 1/2 cup of the pasta water, then drain the orzo in a colander. Briefly rinse with cool water to stop the cooking and remove excess starch. Shake out any extra water and place the orzo in a large mixing bowl. Add a teaspoon of olive oil and toss to coat. Let cool to room temperature, about 10 minutes.

While the pasta cooks and cools, prepare the dressing by whisking together the extra-virgin olive oil, lemon juice, salt, and black pepper in a small bowl or shaking in a jar until combined and slightly thickened. Set aside.

Prep the remaining ingredients: finely chop the parsley, thinly slice the basil, drain and chop the sun dried tomatoes, and crumble the feta cheese. If using, halve the olives and toast the pine nuts.

Once the orzo has cooled, add the chopped sun dried tomatoes, crumbled feta, parsley, basil, olives, and pine nuts to the bowl. Pour the dressing over everything and gently fold until evenly combined. If the salad feels dry, stir in a tablespoon of reserved pasta water at a time until you reach your desired consistency.

Transfer the finished salad to a serving dish. Let it rest at room temperature for 10–15 minutes before serving to allow flavors to meld, or cover and refrigerate for up to 2 hours if you prefer it chilled. Stir before serving, adjust seasoning as needed, and garnish with extra herbs, feta, or a drizzle of olive oil if desired.