Bring 3 cups of water to a boil in a pot.
Add the orzo and cook for about 8 minutes, orzo should still be firm, but cooked through.
Drain the orzo and place in a large mixing bowl with 1 tablespoon of extra virgin olive oil. This will prevent the orzo from sticking together while it is cooling. Set aside until completely cool.
In a jar or measuring cup, combine the vinegar, lemon juice, honey, sea salt, black pepper, and extra virgin olive oil. Shake to combine well and set in the refrigerator until ready to use.
When the orzo is completely cool, add the sliced grape tomatoes, red onion, chopped basil, and chopped mint to the bowl. Refrigerate until ready to serve.
When ready to serve, pour half of the dressing over the ingredients and toss add more dressing as needed.
Plate and serve.