1️⃣ Make the Vinaigrette: In a small bowl, whisk together the olive oil and lemon juice. Add the minced shallot, basil, parsley, and garlic, then stir to combine. Cover the bowl with plastic wrap and refrigerate while you prepare the rest of the salad. 🥗

2️⃣ Cook the Orzo, Corn, & Asparagus: In a large skillet, add the orzo, 3 cups of water, and 1 teaspoon of salt. Bring to a boil, then reduce the heat to a slow simmer. Add the asparagus and whole corn on the cob. Cover and simmer for 8 minutes, stirring and turning the corn halfway through. Drain the remaining water using a fine strainer and set aside. 🍳

3️⃣ Pan Sear the Corn: Heat a skillet large enough to hold the corn on the cob over high heat for at least 5 minutes. Brush the corn with olive oil and sprinkle with salt and pepper. Place the corn in the hot pan and sear over high heat for 2 minutes per side, or until sear marks appear on the corn. Allow the corn to cool for 2-3 minutes, then cut the kernels off the cob. 🔥🌽

4️⃣ Combine the Salad Ingredients: In a skillet or large bowl, combine the orzo, asparagus, corn kernels, tomatoes, and the prepared vinaigrette. Stir to coat all the ingredients evenly in the dressing. Add additional salt and pepper if needed. 🍅🥒

5️⃣ Serve and Store: Serve the salad warm, or refrigerate and serve cold later. Store the salad in an airtight container in the fridge for up to 3 days. ❄️🥗