Begin by bringing a large pot of salted water to a rolling boil. Add the orzo pasta and cook for about 8-10 minutes, or until al dente. Drain and rinse under cold water. Set aside to cool.

While the orzo cools, chop the red and orange bell peppers, finely dice the red onion, and slice the cucumber and cherry tomatoes. Add them to a mixing bowl with the corn, fresh basil, and green onions.

Once the orzo is cooled, transfer it to the bowl of vegetables and fold gently to combine.

In a separate bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, and season with salt and pepper. Adjust to taste.

Pour the dressing over the salad and toss gently to coat all ingredients.

Serve immediately or refrigerate for at least 30 minutes to meld flavors. Optionally, top with freshly grated parmesan before serving.