Step 1

Toss cooked orzo with 2 tablespoons of the olive oil. Chill.

Step 2

In a separate bowl, whisk together the red wine vinegar, olive oil, lemon juice and sugar.

Step 3

Chop the basil leaves and add in. Stir in a pinch (approximately 1/4 teaspoon) of sea salt and fresh ground black pepper.

Step 4

Combine the orzo, dressing, tomatoes and feta.

Step 5

Stir until the dressing coats the pasta.

Step 6

Refrigerate until serving.