Orzo Salad with Heirloom Tomatoes and Herbs

• 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

1. Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
2. Drain.
3. Rinse under cold water; drain well.
4. Transfer to medium bowl; cool.
5. Whisk vinegar and lemon juice in small bowl; gradually whisk in oil.
6. Pour dressing over orzo.
7. Mix in remaining ingredients.
8. Season to taste with salt and pepper.
9. (Can be made 2 hours ahead.
10. Let stand at room temperature.
11. Stir before serving.)

orzo, sherry wine vinegar, lemon juice, extravirgin olive oil, tomatoes, green onions, olives, fresh basil, fresh mint, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/orzo-salad-with-heirloom-tomatoes-and-herbs-109781 (may not work)