Fill a stockpot 3/4 full with salted water. When water comes to a rolling boil, add orzo. Cook until al dente, or according to package directions.
Drain orzo and cool on a baking sheet.
Make the vinaigrette. When orzo is at room temperature, toss with tomatoes and cilantro. Dress with vinaigrette.
In medium bowl, whisk together lemon juice, mustard, zests, salt and pepper. Slowly whisk in olive oil until mixture has emulsified. Vinaigrette can be made up to 3 hours ahead, covered and chilled. Bring to room temperature and stir before serving.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Kelsey Nixon