Sumbul’s Summer Orzo (Tomato, Cucumber, and Fresh Mozzarella Orzo Salad)

1. In a pot, bring 2 quarts of water with ½ tsp salt to a boil. Add 1 cup dry orzo pasta and cook according to package directions until tender, then drain.
2. While the orzo cooks, prepare the dressing: In a small bowl, whisk together ½ lemon juice, 1 tbsp red wine vinegar, 1 grated garlic clove, and 3 tbsp olive oil. 
3. Immediately after draining, toss the cooked orzo with the lemon olive oil vinaigrette and the chopped mint or basil. Set it aside to cool down.
4. Once the orzo has cooled, add the 3 cups halved cherry tomatoes, 2 cups diced cucumbers, 1 ½ cups fresh mozzarella pearls, ¼ cup roasted pine nuts, and pesto (to taste). Mix well.
5. Serve and enjoy!