Cook the orzo per the directions on the back of the box. Drain the water and run cold water over it until it’s no longer hot. Let it drain completely while you prepare the rest of the salad.
Place the olive oil, lemon juice, honey, mustard, garlic, salt, and pepper in the bottom of a large bowl. Whisk until combined.
Add the drained orzo, tomatoes, cucumber, corn, feta, onion, and parsley to the bowl. Toss until combined in the dressing. Cover with plastic wrap and chill until ready to serve.
This is an extremely light and refreshing salad. The lemon vinaigrette is the perfect accompaniment to all the ingredients in the salad.
It takes about 1 large ear of corn or two small ears. The corn adds a wonderful crunch and sweetness to the salad. However, you can char it on the grill first to add a smokey element to the salad that would also be delicious.
If you are not planning on serving this right away, I suggest doubling the dressing recipe. The Orzo really soaks up the dressing if it sits for hours or overnight. You can also double the dressing, then save half on the side to serve with the salad for those that like more.
If you don’t like feta cheese, parmesan, goat cheese, gorgonzola, would work as well. If you like a lighter flavored cheese, Monterey Jack or Gouda would work well too cut into chunks.