Recipe

Step 1: In a large pot of boiling salted water, cook orzo, stirring occasionally, for 6 minutes.

Step 2: Add broccoli and cook until broccoli is tender and pasta is al dente, about 1 minute. Drain well and refresh under cold running water; drain again. Return to pot or large bowl.

Step 3: Gently stir in corn, red and orange peppers, olives, onion, basil and parsley.

Step 4: In measuring cup, whisk together oil, vinegar, garlic, hot pepper flakes, and salt and pepper to taste. Pour over salad and toss gently. (Salad can be covered and refrigerated for up to 2 hours. Bring out to room temperature 30 minutes before serving.)