Boil the orzo. Bring a medium sized pot of water to boil and cook the orzo pasta according to package directions. For most orzo, this is about 10 minutes of cooking. When the orzo is done, drain and rinse the pasta under cool water to stop the cooking process. Set aside.
Prepare the vegetables. While the orzo is cooking, wash and chop all the vegetables for the salad. Quarter the cherry tomatoes and the olives, finely chop the red bell pepper and the cucumbers. Crumble the vegan feta, if using. And cut the fresh basil into ribbons.
Mix the dressing. In a medium sized bowl, whisk together the lemon juice, vegan mayo, Dijon mustard, maple syrup, oregano, salt, and pepper. Taste for seasoning and adjust as needed.
Combine and serve. Finally, into a large bowl, combine all the ingredients and stir together to evenly coat the salad in dressing. Taste for seasoning and enjoy!
