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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.