Orzo Salad with Citrus Cilantro

Ingredients

• 1 lb. orzo
• 1-pint cherry tomatoes, halved
• 1/2 medium English cucumber, seeded and cut into small dice (about 1 cup)
• 1/2 cup pine nuts, toasted
• 1/4 cup Citrus Cilantro Grapeseed Oil 
• 3 tbsp. finely chopped fresh basil
• 2 tbsp. finely chopped fresh Italian parsley
• 2 scallions, finely chopped (white and light green parts only)
• Salt and Pepper to taste

Directions

• Bring a large saucepan of salted water to a boil over high heat and cook the pasta until al dente, about 8 minutes. Drain and rinse under cold water until cool. Drain the pasta well and transfer it to a large, nonreactive bowl.

• Add the tomatoes, cucumbers, pine nuts, Citrus Cilantro Grapeseed Oil, basil, parsley, scallions, and toss to combine. Taste and season with salt and pepper. Serve chilled or at room temperature.