Fresh Corn Orzo with Tangy Lemon Vinaigrette

Heat a large pot of water to boiling. Add orzo and cook for 7 minutes.

While orzo is cooking, remove corn from cob, carefully cutting corn off of the cob with a knife or corn zipper.

After orzo cooks for 7 minutes, add corn to the pot and cook for an additional 5 minutes. Drain corn and orzo in a colander and set aside.

In a large bowl, using a whisk combine the juice of one lemon, olive oil, apple cider vinegar, sugar, salt and pepper.

Add 1 tablespoon of lemon rind from the juiced lemon and beat with a whisk until thoroughly combined. Add orzo and corn, peppers, scallions, basil and parsley. Toss to combine.

Serve hot, room temperature, or cold.

*I made this one evening and served it hot with grilled chicken. The next day, we had this cold for lunch with pizza. It was delicious both ways.