1tablespoonfreshly squeezed lemon juice, from ½ lemon
Instructions
Cook orzo in salted water according to package instructions. Remove from heat when al dente, rinse under water until cool, and strain. Transfer to a large bowl and drizzle with olive oil to prevent sticking.
Add the diced tomatoes, cucumbers, basil, mint, salt, and pepper. Stir well.
Whisk together all the vinaigrette ingredients in a small bowl, and add to the orzo salad. Stir to combine, and serve immediately, or chill before serving.
Notes
Other add-in ideas: diced onion or scallion, toasted pine nuts, toasted slivered almonds, toasted sunflower seeds, crumbled feta cheese, cubed mozzarella, fresh corn, chickpeas, sliced salami, crumbled cooked bacon, shelled edamame, green beans (cooked, chilled, and chopped).
If you can't find English cucumbers, you can use 1-2 regular cucumbers, or 2-3 Israeli cucumbers.
This salad can be served room temperature or chilled.
This salad is best served fresh or the same day. It does keep well in the fridge for 1-2 days. But if you want to prepare it in advance, combine the salad ingredients in a large bowl, and the vinaigrette ingredients in another bowl and refrigerate separately. Combine the dressing with the salad before serving.