Cook the orzo to package directions. Drain and set aside to cool slightly.
1 1/2 cups uncooked orzo
In a large bowl, add the orzo and all of the salad ingredients.
1/2 small red onion, finely diced, 1/2 cup kalamata olives, sliced, 1, (14.5 oz. jar) marinated artichoke hearts, drained and chopped, 1 cup cherry tomatoes, halved or quartered if large, 1/2 cup peperoncini, sliced, 1/2 large cucumber, quartered, 1, (15.5 oz. can) garbanzo beans/chickpeas, drained and rinsed, 8 oz. feta cheese
In a 2 cup measuring cup or bowl, whisk together all ingredients for the dressing.
1/2 cup red wine vinegar, 1/2 cup olive oil, 2 cloves garlic, minced or pressed with a garlic press, 1/4 cup fresh basil, chopped, plus more to garnish, 1 tsp. dried oregano (or 1 Tbsp. fresh), 2-3 Tbsp. fresh lemon juice, kosher salt and freshly cracked black pepper, to taste
Pour the dressing over the salad, toss thoroughly to mix. Chill before serving or enjoy straight away. (You can keep some of the dressing on the side or make a little more to serve with the salad when ready). Garnish with more basil prior to serving, if desired.