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 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 3/4 of the asparagus and roughly chop into larger pieces. I chop the rest of the asparagus raw, on an angle but very thin. I roughly chop some of the summer squash and shave the rest with a vegetable peeler, and I halved the green beans this time length and cross wise. You don't have to, but seed the tomatoes before roughly chopping (or use grape tomatoes and half and seed them), I am not a fan of slimy seeds. And again - use any vegetables you like and have!