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Cook the orzo in salted water until cooked but firm, usually under 1o minutes. Don't overcook and get mushy orzo; al dente pasta is a must in this recipe.
When cooked, rinse the orzo with cold water in a colander and let drain completely for several minutes.
Add all of the remaining ingredients and toss together until well combined.
Refrigerate until ready to serve. This salad is generally best when prepared an hour or two in advance.