Cook orzo pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking process. Set aside to cool completely.

While pasta cooks, prepare the dressing by whisking together olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a small bowl until well combined.

In a large serving bowl, combine the cooled orzo pasta with halved cherry tomatoes, ensuring even distribution throughout.

Add the halved Kalamata olives and finely diced red onion to the pasta mixture, tossing gently to incorporate.

Pour the prepared dressing over the pasta and vegetable mixture, tossing thoroughly to coat all ingredients evenly.

Gently fold in the crumbled feta cheese, being careful not to break it up too much while ensuring even distribution.

Add the chopped fresh basil leaves and toss one final time to distribute the herbs throughout the salad.

Taste and adjust seasonings as needed, adding more salt, pepper, or lemon juice to achieve your preferred flavor balance.

Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld and develop.

Just before serving, sprinkle with toasted pine nuts if using, and garnish with additional fresh basil leaves for presentation.