Begin by bringing a medium pot of water to a roaring boil. Generously salt the water—a pinch is just not enough! Pour in the orzo and cook per package directions until al dente. Drain and set aside to cool.

In a large mixing bowl, combine the diced bell peppers, red onion, cucumber, corn, tomatoes, basil, and green onions. As you mix, savor the vibrant colors and fresh scents wafting up.

In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, and a sprinkle of salt and pepper until well combined. Taste and adjust seasoning if needed.

Pour the cooked orzo into the vegetable bowl and drizzle with the dressing. Toss gently to ensure every ingredient is well coated in that zesty dressing.

Enjoy the salad immediately, topped with freshly grated Parmesan cheese, or store it in the fridge for up to 4 days for a refreshing grab-and-go meal.