Bring a pot of salted water to a boil. Add in orzo and farro. Cook for 10 minutes until al dente. Allow to cool down after draining.
While your pasta/grains are cooking, begin to dice vegetables. Cut your olives and tomatoes in half (long ways). Thinly dice your onion. Julienne your basil.
Add your vegetables into a large bowl along with your cooked pasta.
Next add 1/2 cup of your salad dressing, feta cheese & basil into the bowl. Mix to combine all ingredients until they are coated generously.
Refrigerate 15-20 minutes before serving (this is best served chilled). Enjoy!
** Recipe for the salad dressing can be found here!
How to "Julienne" your basil: