Heirloom Tomatoes, Kale and Orzo Salad

• 8 ounces (1 ¼ cups) whole-wheat orzo pasta
• 2 tablespoons extra-virgin olive oil, divided
• 1 ¼ pounds mixed heirloom tomatoes, chopped
• 4 ounces (6 cups) baby kale
• ½ cup diced red onion
• 2 ½ Tbsp. lemon juice
• 3/4 tsp. fine sea salt
• 1/2 tsp. freshly ground black pepper
• ½ cup lightly packed fresh basil leaves, torn

1. Bring a large saucepan of salted water to a boil. Add orzo and cook until just tender, about 8 minutes. Drain, cool under cold running water and transfer to a large bowl.
2. Stir in 1 Tbsp. olive oil. Add tomatoes, kale and onion, and toss. 
3. Whisk together lemon juice, salt, pepper and remaining 1 Tbsp. olive oil, and drizzle over salad. Add basil and toss until combined.  Makes eight servings. 

Taken from Whole Foods