Bring a large pot of water to a boil and add about ½ tablespoon salt. Cook orzo to al dente, according to package instructions. Drain and rinse with cold water.

Once orzo is cool, add it to a large bowl. Stir in half the pesto, until orzo is coated.

Gently fold in the feta cheese and cherry tomatoes.

Spoon on the remaining pesto, but don’t stir it in.

Garnish with flake salt and ground black pepper.