Instructions: Bring a large pot of water to a boil for the orzo, adding the salt. Cook according to package directions. Reserve 1/3 cup cooking water and drain the pasta. Cool about 10 minutes.

In a small jar, combine the lemon juice and olive oil. Close lid and shake to blend well. Reserve about 3 tablespoons separately; set aside in the refrigerator.

Trim the ends of the cucumber and peel. Cut in half lengthwise and scoop out the seeds. Dice into half inch pieces. In a large serving bowl, combine the cucumber, green onions and tomatoes. Set aside about 1 tablespoon each of the mint and parsley, then add the remaining to the salad. Stir in the orzo. Pour the lemon dressing and pasta cooking water over the salad, mixing well. Season with salt and pepper. Cover and refrigerate both the reserved herbs and the salad.

About 1 hour before serving, remove the salad from the refrigerator and stir in the reserved dressing, mint and parsley. Set aside at room temperature until ready to serve.

Serves eight.

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