In a large pot of salted, boiling water, cook the orzo according to package directions until al dente, about 9 minutes. Drain, rinse with cool water, and cool.
Place the orzo in a large mixing bowl. Drain and chop the olives. Add the olives, feta, artichoke hearts with their marinade, tomatoes with their oil, and the fresh basil. Stir gently to combine. Serve warm, chilled, or at room temperature.
Keep leftovers covered in the fridge for up to 4 days.