Skip the macaroni and mayo, and make this tangy salad instead. While the orzo cooks, you quick-pickle the onion and summer squash, then toss it all together. Easy!
In a large bowl, whisk the oil, lemon juice, and vinegar; season generously with salt and pepper. Toss with the onion and squash. Let marinate.
Meanwhile, bring a large pot of water to a boil. Salt the water generously and add the orzo. Cook until al dente. Drain well and transfer to the large bowl. Toss until coated. Let cool, tossing occasionally. Mix in the snap peas, herbs, and cheese; season.