cook orzo according to package directions. Rinse immediately in cold water and drain well. Place orzo in a large bowl and toss with olive oil and 1 tablespoon lemon juice.
Add tomatoes, apricots, feta, parsley, crushed cashews, salt and pepper. Toss and add remaining lemon juice.
Pour into a serving dish and garnish with whole cashews. Serve immediately. Makes six servings. Note: the salad can be made up to two hours ahead and stored covered in refrigerator. Reserve the chopped and whole cashews until ready to serve.