Roasted veggie Mediterranean orzo salad

Ingredients
For the Salad:1 cup orzo pasta 1 cup cherry tomatoes, halved 1 cucumber, diced 1 bell pepper (any color), diced 1/2 red onion, finely chopped 1 cup corn (fresh, frozen, or canned) 1 cup chickpeas, drained and rinsed 1/4 cup fresh parsley, chopped 1/4 cup fresh basil, chopped (optional)
For the Dressing:1/4 cup olive oil 2 tbsp lemon juice 1 tbsp red wine vinegar 1 tsp Dijon mustard 1 garlic clove, minced Salt and pepper to taste
Instructions
Cook the Orzo:In a large pot, bring salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
Prepare the Vegetables:In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, corn, chickpeas, parsley, and basil.
Make the Dressing:In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
Combine Everything:Add the cooled orzo to the vegetable mixture. Pour the dressing over the salad and toss gently to combine.
Chill and Serve:Let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Enjoy!