Ingredients

For the salad:

1 1-pound package orzo
1 pint grape tomatoes
1 English cucumber, seeded and sliced
1/4 cup diced shallots
1/4 cup chopped fresh basil

For the dressing:

1 lemon, zested and juiced (about 1/4 cup juiced)
2 tablespoons white wine vinegar
1/3 cup olive oil
1 teaspoon coarse salt
1/2 teaspoon black pepper

Method

1. Cook pasta according to package directions for al dente in a large pot of salted, boiling water. Drain pasta and rinse with cold water.

2. Combine the dressing ingredients in a small bowl and whisk until smooth.

3. Add the cooled pasta to a large mixing bowl along with the vegetables and dressing. Stir until evenly coated in dressing.

4. Before serving, adjust seasoning to taste with salt & pepper.