Cook the orzo according to package directions.
Drain and let cool.
(You should have about 3 cups cooked orzo.)
In a small bowl, whisk together the olive oil, orange zest, orange juice, lemon juice, basil, 1/4 teaspoon salt, and the pepper.
Transfer the orzo to a large bowl.
Stir in the olives, sun-dried tomatoes, pine nuts and cooked ham.
Pour in the citrus dressing and toss to combine.
Taste and adjust the seasoning, if necessary.
You can make the salad a day ahead, and this dish travels well — take it on a picnic.
Cooks at home can include additional ingredients that they might have around and throw them in as well.