Orzo Salad

My SIL, Francesca, made this for an impromptu cookout when Caroline and Joe came for a visit. She thought she was "slummin' it" for us by making hamburgers and this Orzo Salad, but I have to say, it was one of the most delicious meals all summer. She took the recipe from Food Network's Giada DeLaurentis, and modified it into the following recipe. It was a huge hit for our house, but also at Karen's baby shower.

• 1 pound orzo pasta
• 3 Tbsp. extra virgin olive oil, plus ¼ cup
• ¾ cup crumbled feta cheese
• 12 fresh basil leaves, finely chopped
• Juice of two lemons
• 15-20 grape tomatoes, sliced
• 1 box frozen niblet corn, cooked
• Salt and pepper to taste

Directions
Cook orzo, as per the directions, drain. Line a cookie sheet with wax paper or tin foil and lay out the orzo to cool. This is the key to keep the orzo from clumping. Drizzle with the 3 tablespoons of olive oil, toss, and spread out. Add more, if necessary. Set aside to cool.
Cook the frozen corn, drain, and set aside to cool.
Once both are cooled, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine.