Ingredients

• fresh chives, chopped
• 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)
• 1/2 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
• 1/2 cup white balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 cup extra virgin olive oil
• 1 roma tomato, diced small