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1/2 pounds orzo pasta

3 Roma tomatoes, diced

1/4 cup cilantro, chopped

Citrus Vinaigrette, recipe follows

Salt and freshly ground black pepper

Citrus Vinaigrette:

1/4 cup freshly squeezed lemon juice (from 1 1/2 medium lemons)

1/2 teaspoon Dijon mustard

2 teaspoons lemon zest

2 teaspoons lime zest

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

3/4 cup extra-virgin olive oil