Prepare Orzo

1. Bring 2 quarts of water to boil in a medium saucepan.  
2. Add 1 teaspoon salt to the boiling water and add the orzo.  Boil the orzo for 9 minutes or until al dente.

Prepare Tomatoes and Lemon Zest

1. While the orzo is cooking, prepare the tomatoes and zest the lemon.
2. Rinse the tomatoes under cold running water.  Cut them in half and place them in a bowl.
3. Zest the lemon over the tomatoes.

Finish the Salad

1. When the orzo is finished cooking, drain it in a fine-mesh strainer.  Add the hot cooked orzo to the tomatoes.  Let sit for 5 minutes.  The heat of the tomatoes will get the juice flowing from the tomatoes and release the flavor of the oils in the lemon zest.
2.  Season the orzo pasta salad with salt and pepper.  Add the lemon juice and olive oil.  Toss to combine.
3. Before serving, wash and dry the basil leaves.  
4. Stack the basil leaves on top of each other.  Cut the basil into thin slices.  Add them to the orzo salad and toss to combine.
5. The salad is best eaten at room temperature.
6. Store leftovers covered in the refrigerator for up to 3-5 days.  
7. Enjoy!