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Set a large pot of salted water over high heat.
Bring to a boil. Then cook the orzo as directed on
the package. Drain.
Meanwhile, set out a large salad bowl. Chop the
bell pepper, onions, sun dried tomatoes, and fresh
herbs.
In a small bowl (or measuring pitcher) whisk the
lemon juice, olive oil, sugar, and garlic
together. Set aside.
Once the orzo is cooked and drained, place it in
the salad bowl. Add in the bell peppers, olives,
sun dried tomatoes, onion, and all chopped herbs.
Pour the lemon dressing over the salad and toss
well. Cover and refrigerate until ready to serve.
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