Begin by bringing a large pot of salted water to a rolling boil. Add the orzo pasta and cook for 8–9 minutes until al dente. Drain and rinse under cold water.

While the orzo cooks, prepare the fresh veggies. Halve the cherry tomatoes and finely dice the red onion. Set aside in a mixing bowl.

In a small bowl, whisk together olive oil, white wine vinegar, sea salt, and black pepper until well-emulsified.

In a glass bowl, combine the cooled orzo, cherry tomatoes, sweet corn, and red onion. Drizzle with dressing and toss until evenly coated.

Just before serving, fold in cilantro and parsley for a fresh burst of flavor.