Step 1

Bring 5 quarts of water to a rolling boil and add 1/4 cup salt. Add the orzo pasta to the water and stir. Bring the water back up to a boil. Stirring occasionally, cook for 9 minutes.

Step 2

While the orzo is cooking, zest and juice the lemons into a large mixing bowl, and whisk in the olive oil.

Step 3

When the orzo is done cooking, drain it (do not rinse), and toss it with the dressing while still hot.

Step 4

Allow the pasta and dressing to cool while you chop the rest of the ingredients.

Step 5

Fold in the red peppers, grape tomatoes, green onions, parsley and basil.

Step 6

Refrigerate for at least two hours. Serve cold.