Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the orzo pasta and cook according to package instructions, typically for about 8-10 minutes. The orzo should be al dente—firm to the bite but cooked through. Once done, drain the orzo in a colander and rinse briefly with cold water to stop the cooking process; set it aside to cool.

While the orzo cools, chop the red and orange bell peppers, cucumber, and tomatoes into bite-sized pieces. Finely dice the red onion and slice the green onions, separating the white and green parts. In a large mixing bowl, combine these colorful vegetables along with your fresh basil and corn.

In a small mixing bowl, whisk together the olive oil, the juice and zest of one lemon, the Dijon mustard, and minced garlic. Season this dressing mixture with salt and pepper to taste.

Once the orzo has cooled, add it to the large bowl with the diced vegetables. Pour the zesty dressing over the orzo and vegetables, tossing gently to ensure everything is coated evenly.

Your Summer Orzo Pasta Salad is now ready to serve! For immediate enjoyment, plate it up and top with freshly grated Parmesan cheese. If you're prepping ahead, transfer the salad to an airtight container and refrigerate it for up to 4 days.