Herb Vegetable Orzo Salad

Since I had cherry tomatoes and was craving orzo this came naturally!
Aaron said it was missing something. I thought it was pretty good. I used a yellow onion instead of a sweet onion, green pepper instead of red sweet pepper and black olives instead of Greek olives. So maybe it wasn't "sweet" enough. It's worth trying again with the right ingredients.

Herb Vegetable Orzo Salad

• 1 cup uncooked orzo pasta
• 2 cups frozen corn, thawed
• 1/2 cup chopped sweet red pepper
• 1/2 cup grape or cherry tomatoes
• 1/2 cup pitted Greek olives, halved
• 1/4 cup chopped sweet onion
• 1/4 cup minced fresh basil
• 2 tablespoons minced fresh parsley
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. Cook pasta according to package directions; drain and rinse in cold water. Place in a large serving bowl; add the corn, red pepper, tomatoes, olives, onion, basil and parsley. In a jar with a tight-fitting lid, combine the oil, vinegar, salt and pepper; shake well. Pour over salad and toss to coat.