1. Bring a large pot of water to a boil over high heat. Sprinkle with a tablespoon of salt, then add orzo and cook, stirring occasionally, until al dente, about 10minutes.

2. While pasta cooks, in a large bowl whisk together lemon juice, vinegar, salt, and pepper. Whisk in olive oil.

3. Cut tomatoes in half and add to the bowl of dressing. Peel and dice cucumbers,dice mozzarella, and add both to the bowl. Stir to combine. Stir in basil andparsley.

4. When orzo is ready, drain in a large colander and rinse under cold runningwater until cool (with kid assistance, if you'd like). Drain well, then add to thevegetables. Mix gently to distribute. Serve at room temperature, or chill for several hours and serve.

Source: Hannaford fresh Magazine, May - June 2013