Heat one tablespoon olive oil in a medium pot over medium heat. Add orzo and cook, stirring frequently, to lightly toast about five minutes do not brown orzo. Pour in four cups of broth and raise heat to a boil. Cook for eight minutes, stirring occasionally. Drain and refrigerate pasta while you prepare the rest of the ingredients.

Combine remaining olive oil with lemon juice, shallots, salt and pepper. Set aside.

Transfer cooled pasta to a large bowl and fluff with a fork. Add tomatoes, olives, cucumber, beans, cheese, basil and parsley. Toss dressing with pasta salad. Serve cold or at room temperature.