Cook 1 cup of orzo until it’s al dente. (It will puff up to become 2 cups when cooked)
While the orzo is cooking, chop a handful of basil, and ½ cup of cherry tomatoes and add to a bowl.
Drain the orzo and transfer to bowl. Add in 2 tablespoon of olive oil, ½ teaspoon salt, ¼ cup fresh grated Parmesan, and ¼ cup of capers. Grate in ½ a lemon and squeeze in the juice. Stir to combine.