1. Bring a large saucepan of salted water to a boil. Add orzo and cook until tender, 7 to 9 minutes, then drain and rinse well with cold water; set aside.

2. Meanwhile, whisk olive oil, lime juice, and honey in a large bowl until well combined; season with salt and pepper to taste.

3. Add corn, cherry tomatoes, cucumber, and orzo to bowl and toss to combine, then gently fold in feta; season with salt and pepper to taste. Just before serving, fold in a handful of basil.

Source: Hannaford fresh Magazine, July - August 2020