• Cook pasta according to the package in salted water.

For the dressing

• While the pasta is cooking, zest three of the lemons into a large serving dish or bowl. Squeeze all the juice from all five lemons into the bowl along with the honey, salt and pepper and whisk together. While whisking, pour in both oils and whisk vigorously to combine. Pull out about ⅓ cup of the dressing to reserve for coating the pasta.

To complete the dish

• Drain the pasta really well, shake it around good in the colander, but do not rinse with cool water. Put the hot pasta into the large bowl with the reserved ⅓ cup of dressing and stir together thoroughly so all the orzo is coated and absorbing the lemon dressing. Set aside to cool to room temperature. While it cooling prepare your vegetables. I like to roast or grill ¾ of the vegetables and roughly chop into larger pieces. I chop the rest of the raw, on an angle but thin. Carrots and zucchini can be shaved with vegetable peeler, and I halved the green beans this time length and cross wise. YAnd again - use any vegetables you like and have!
• Then roughly chop the herbs all together. Don't finely chop them, you want a punch of flavor!
• When the pasta is room temperature, add the roasted and raw vegetables and the herbs and toss together. Pour the remaining dressing over and toss one final time.