Lemon Orzo with summer vegetables

I've got to give credit where credit is due. Somehow, I stumbled upon a wonderful blog called Short Stop. She features some of the tastiest recipes. Since I was just writing about reinventing the wheel for my side dishes, there was no way I could pass this one up. It was so tasty and it makes for great leftovers the next day. You can serve it any temperature you like and I imagine that you could add any variation of vegetables. This is a great way to enjoy some of the fresh summer produce!

Lemon Orzo with tangy lemon vinaigrette

5 ears fresh corn
1 1/2 cups orzo
1 green pepper, finely chopped
1 yellow pepper, finely chopped
1 red pepper, finely chopped
1/4 cup scallions, finely chopped
1/4 cup fresh basil, chopped
1/4 cup parsley, chopped
1 lemon
1/4 cup olive oil
1 tablespoon apple cider vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon pepper

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 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, basil and parsley. Toss to combine.

Serve hot, room temperature, or cold.