Summertime Orzo Salad - Vegan!

A delightfully different side dish.  Tasty, full of flavor and can be made vegan!  To make this dish you will need:

4 cups water

1 1/2 cups orzo

1 small can  sliced black olives

1 1/2 cups red and yellow diced peppers

3/4 cup finely chopped red onion

1/2 cup chopped carrots

1/2 cup chopped fresh basil leaves

1/4 cup chopped fresh cilantro

About 3/4 cup Red Wine Vinaigrette, recipe follows

Salt and freshly ground black pepper

Red Wine Vinaigrette:

1/2 cup red wine vinegar

1/4 cup fresh lemon juice

2 teaspoons honey/agave nectar

2 teaspoons salt

3/4 teaspoon freshly ground black pepper

1 cup extra virgin olive oil

1.)  Pour the water into a large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes.
2.)   Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
3.)  Toss the orzo with the black olives, peppers, carrots, onion, basil, mint, and enough vinairgrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

Red Wine Vinaigrette:

Mix the vinegar, lemon juice, honey/agave, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.