1 cup whole wheat orzo
1 bay leaf
1/2 tsp fresh thyme leaves
1/4 tsp dried oregano
1/2 lb squid, bodies cleaned, tubes cut into rings
3 Tbsp sherry vinegar
2 Tbsp extra-virgin olive oil
1 clove garlic, minced
1/2 tsp Dijon mustard
Pinch each of kosher salt and fresh black pepper
1 medium tomato, diced
1 small Persian cucumber, or 1/4 of a large English seedless cucumber, diced
1 Tbsp chopped fresh flat-leaf parsley
3 large basil leaves, roughly chopped
Bring 2 quarts of water to boil in a saucepan. When the water boils, add the orzo, and cook for 6 minutes. Drain, rinse under cool water, and drain again. Transfer to a mixing bowl.
In the same saucepan, add 1 quart of water, plus the bay leaf, fresh thyme, and oregano. Bring to the boil. Drop the squid rings into the water and cook for 1-1/2 minutes, and not a second more! Immediately remove the squid from the water, and rinse under cold water. Drain, dry, and add to the orzo.
In a small jar with a tight-fitting lid, combine the vinegar, olive oil, garlic, mustard, salt and pepper. Shake to emulsify the dressing, and pour half of it over the orzo and squid. Stir well to coat all of the pasta with the dressing; the warm dressing will absorb into the pasta. Add remaining ingredients, plus as much dressing as needed. Season with more black pepper. Serve at room temperature, or refrigerate until ready to serve.