Categories: pasta salad

Ingredients

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

Directions

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.

2. 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.)

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