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. Add the olives, feta, artichoke hearts with their marinade, tomatoes with their oil, lemon juice, lemon zest, and the fresh basil. Stir gently to combine. Serve warm, chilled, or at room temperature.
Nutritional values are approximate and based on Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.
Feel free to add other vegetables to the salad, such as chopped cucumber, bell pepper, or fresh cherry tomatoes. You can also stir in garbanzo beans if you like.If you need to make it gluten free lemon orzo salad, look for Delallo or De Cecco brands as they both make gluten-free options.