Tender al dente orzo pasta with an addictive lemony vinaigrette makes for a scrumptious summer salad. The perfect make ahead dish for picnics or potlucks.
Cook pasta according to package directions. Drain and cool under running water; set aside.
In a large bowl, whisk together the olive oil, vinegar, mustard, sugar, and salt and pepper. Add the preserved lemon and pasta and stir to combine. Stir in the corn, tomatoes, parsley, onion, and cheese. Cover with plastic wrap and refrigerate until ready to serve.