This crowd-pleasing salad can be prepared up to a day ahead. Refrigerate the orzo and veggie mixture separately from the dressing and toss them together along with the basil, no more than an hour or two before serving.
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. Stir in 1 tablespoon oil. Add tomatoes, kale and onion, and toss.
Whisk together lemon juice, salt, pepper and remaining 1 tablespoon oil, and drizzle over salad. Add basil and toss until combined.
Per Serving:170 calories (50 from fat), 6g total fat, 1g saturated fat, 230mg sodium, 26g carbohydrates, (2 g dietary fiber, 3g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.