Orzo Salad with Heirloom Tomatoes and Herbs

By mm_food4me

Ingredients

• 8 oz orzo (rice-shaped pasta)
• 2 tablespoons Sherry wine vinegar
• 1 tablespoon fresh lemon juice
• 1/4 - 1/2 cup extra-virgin olive oil
• 1 1/4 lbs assorted heirloom tomatoes, cut into 1/2-inch pieces
• 3/4 cup chopped green onions
• 1/2 cup sliced pitted oil-cured olives
• 1/2 cup thinly sliced fresh basil
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh Italian parsley

Preparation

Step 1

Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well. Transfer to medium bowl; cool. Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Pour dressing over orzo. Mix in remaining ingredients. Season to taste with salt and pepper.

(Can be made 2 hours ahead. Let stand at room temperature. Stir before serving.)