2 cups whole wheat orzo
1 pint cherry tomatoes, halved
1 pint yellow cherry tomatoes, halved
2 mini seedless cucumbers, chopped
1 cup halved black olives
¼ cup finely diced red onion
2 ears sweet corn, kernels cut from cob
½ cup crumbled goat cheese
4 tbsp chopped dry packed sundried tomatoes
3 tbsp chopped flat parsley
¼ cup extra virgin olive oil
3 tbsp fresh lemon juice
1 tbsp honey
½ tsp salt
¼ tsp fresh ground black pepper
Cook the orzo according to the package directions. Drain and rinse under cold water until no longer warm.
Add all the salad ingredients, including pasta to a large salad bowl and toss to combine.
In a small mixing bowl, add all the dressing ingredients and whisk until well blended.
Add the dressing to the salad and toss to combine. Refrigerate to chill, until ready to serve.