Cook your orzo according to package directions. When it's done cooking, drain it and let it sit in the fridge while you prepare the rest of the salad.

Combine your Great Northern beans, cherry tomatoes, mini cucumber slices, red onion, bell pepper, and parsley in a large bowl (I recommend leaving off the optional avocado until the very end, so don't add this yet!). Stir to combine.

Add all ingredients for the lemon basil dressing to a blender, with the basil on the bottom so that it's closest to the blades. Blend until very smooth. Taste and adjust seasonings to your liking.

Add your orzo to the rest of the salad ingredients and mix to combine. Pour in your dressing and mix to combine again, ensuring that all your veggies and orzo are evenly coated.

If desired, add optional avocado. (Diced avocado won't last as long in the fridge as the rest of your salad. If you expect to have leftovers, I recommend adding the avocado to the individual servings just before eating so that leftovers being stored don't include any avocado and will last longer). Enjoy!