Begin by preparing the vinaigrette. In a medium bowl, whisk olive oil, white wine vinegar, Dijon mustard, minced garlic, basil, salt, and honey until the mixture is smooth and well combined. Set aside.

Next, cook the orzo pasta as directed on the package. During the final 3 minutes of cooking, add the frozen corn to the boiling water. Once done, drain both the pasta and corn in a colander, then rinse briefly with cool water to slightly chill the pasta.

As the pasta cooks, get the veggies ready. Dice the bell peppers and tomatoes, finely dice the red onion, measure the dried cranberries, and chop the parsley.

Once the pasta and corn are drained, transfer them to a large bowl. Add in the diced vegetables, chopped parsley, and dried cranberries.

Give the vinaigrette a quick stir, then pour it over the pasta salad. Season with 1/4 teaspoon of salt, and toss until all ingredients are evenly coated in the dressing. Serve right away or refrigerate until you’re ready to enjoy.