1. Bring a large pot of salted water to a boil and cook orzo until al dente, about 8–10 minutes.

2. Drain orzo and rinse briefly under cool water, then transfer to a mixing bowl and drizzle with olive oil.

3. In a small bowl whisk together pesto, Greek yogurt, lemon juice, salt, and pepper until smooth.

4. Fold the pesto dressing into the cooled orzo until evenly coated.

5. Stir in sun-dried tomatoes, crumbled feta, and red onion.

6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

7. Before serving, toss gently and garnish with fresh basil leaves.