Cook the orzo according to package instructions, but reduce the cooking time by about 1 minute so it’s just tender. The orzo will continue to soften as it absorbs the dressing.

Drain the orzo and rinse under cold water to stop cooking.

Set aside to cool.

Combine these dressing ingredients in a jar or small bowl: lemon juice, olive oil, salt, and pepper.

Cover and shake or whisk vigorously until the dressing is fully emulsified.

Taste and adjust seasoning, adding more salt and pepper as desired.

In a large bowl, toss the orzo with about half of the dressing until well coated and fully combined.

Grill the asparagus and zucchini until crisp-tender, then dice into bite-sized pieces. Alternatively, you can roast or quickly sauté them.

Dice the cherry tomatoes and sweet onion.

Add all the diced vegetables to the bowl.

Drain the sliced olives and add them to the bowl.

Thinly slice the fresh basil leaves into ribbons and gently fold them into the salad.

Carefully combine all ingredients until fully mixed.

Taste and add more dressing, salt, and pepper (if needed).

Add a can of garbanzo beans, a grilled veggie patty, or a few falafel to turn this salad into a satisfying meal.