This tomato orzo salad offers a tasty choice for a summer salad.
Bring water to a boil in a pot large enough to cook the orzo pasta. Add the orzo and cook for about 10 minutes. Drain and set aside.
Rinse the tomatoes, chop the red onion, yellow pepper and the basil and place into a large bowl.
In a small bowl, stir together the olive oil, balsamic vinegar, minced garlic, parmesan cheese, salt and fresh ground pepper.
Pour the dressing over the prepared vegetables and toss to combine. Add the orzo, and toss together.
You can either eat the salad at room temperature or you can refrigerate and eat chilled.