Lemon Orzo Pasta Salad with Cucumbers and Olives

INGREDIENTS:
1 1/2 cups of dried orzo (I used 10 ounces)
Salt and fresh ground black pepper
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 teaspoon finely grated lemon zest
2-4 tablespoons of fresh squeezed lemon juice (depending on taste)
1 medium English cucumber, diced
1 large tomato diced or 8 ounces of halved cherry tomatoes
1/2 cup of coarse lay chopped fresh herbs; use any combination of parsley, cliantro, basil, dill or mint
1/2 cup of pitted olives
1 cup canned or jarred artichoke hearts drained and chopped.

DIRECTIONS:
Bring a large saucepot of salted water to a boil. Add orzo and cook until tender, 6-10 minutes or as described on package. Drain

While the orzo cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the drained, cooked orzo to the dressing and mix well.
Stir in the cucumber, tomato, herbs, olives and artichokes. Taste for seasoning and adjust with salt and /or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.