Step 1

place the fresh tomatoes in a small bowl with 1 teaspoon of salt and mix well; set aside while you prep the pasta and remaining ingredients. The salt will help to concentrate the tomato flavor!

Step 2

Bring a large pot of water to a boil over high heat and add in the tablespoon of salt. Add the orzo to the pot and cook for 7 to 8 minutes, until al dente. Drain and rinse with cold water until cool.

Step 3

Add the oil, lemon juice, garlic, and optional lemon zest to the jar. Seal well and shake vigorously until emulsified; set aside.

Step 4

Transfer the orzo to a large bowl, then add in the chickpeas, tomatoes, cucumber, sun dried tomatoes, capers, and basil. Pour the dressing over the salad and toss until well-combined. Season with additional salt and pepper to taste, if necessary.

Step 5

Serve immediately, or place in the fridge for at least 30 minutes and serve cold. Leftovers will keep in the fridge for up to 5 days.