Summery Chopped Orzo Salad - cooking recipe

Ingredients

8 ounces orzo pasta, cooked and rinsed with cold water
1 medium cucumber, peeled and diced small
1 medium zucchini, diced small
5 radishes, diced small
1 small red onion, diced small
1 large ear of corn, sliced off the cob (use canned if fresh not available)
1 roma tomato, diced small
1/2 red bell pepper, diced small
1 cup small tomatoes, quartered (depending on size)
1 lb mozzarella cheese, balls (Perlini)
fresh basil, chopped
fresh parsley, chopped
fresh chives, chopped
Dressing
1/2 cup white balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1 cup extra virgin olive oil
salt and pepper

Preparation

Chop all veggies very small, and toss with cooked orzo.
Add cheese, and toss again.
Mix all dressing ingredients and shake hard in a container to emulsify.
Dress salad with as much dressing as you'd like. You won't necessarily use it all.
Chill and serve cold.