Boil 2 cups of vegetable broth or water in a pot. Add 1 cup of orzo pasta and cook according to package instructions, usually around 8-10 minutes, until al dente.

Once cooked, drain and rinse the orzo under cold water to halt the cooking process.

In a large bowl, combine halved cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, chopped parsley, and basil.

In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of lemon juice, and season with salt and pepper to taste.

Once the orzo has cooled, add it to the veggie mixture in the large bowl. Pour the dressing over everything and toss gently to combine.

Cover the bowl with plastic wrap or transfer the salad into an airtight container. Chill in the refrigerator for at least 30 minutes.

Once chilled, serve the salad in individual bowls or on a large platter.