Bring a large pot of salted water to a boil. Cook the orzo pasta until just tender according to the package directions.

Drain the orzo and rinse it briefly under cold water. Drain thoroughly and spread it in a shallow dish to cool.

Whisk the olive oil, lemon juice, lemon zest, oregano, salt and black pepper together in a small bowl.

Add the cooled orzo, tomatoes, cucumber, corn, red onion, parsley and basil to a large bowl.

Pour over two-thirds of the dressing and toss gently until the ingredients are evenly coated.

Fold in the feta cheese. Cover and refrigerate for at least 20 minutes.

Toss again before serving and add the remaining dressing if needed.