This lemony orzo salad is great any time of the year but it really shines when garden fresh veggies are so abundant.
Cook the orzo according to package directions. Drain but do not rinse. Put the drained orzo into a large mixing bowl.
In a small bowl, add the minced garlic and the lemon juice. Whisk in the olive oil.
Pour the dressing over the warm orzo and stir to evenly coat the orzo with the dressing.
Add the rest of the ingredients to the bowl with the orzo and mix thoroughly.
Chill in the refrigerator for a few hours before serving.
Keeps well in the refrigerator for 3-4 days.