Orzo Salad with Corn, Feta and Tomatotes

Ingredients

DRESSING:
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon rice wine vinegar
One-half teaspoon salt
One-fourth teaspoon freshly ground pepper
3 garlic cloves, crushed
SALAD:
1 cup uncooked orzo
2 cups fresh yellow corn kernels (about 4 ears)
2 cups chopped tomatoes
One-half cup sliced red onions
One-half cup hearts of palm, sliced crosswise
2 cups crumbled feta cheese

Instructions

Combine the dressing ingredients in jar and shake vigorously (or in bowl and whisk well). Cook the orzo in large pot of boiling salted water, stirring occasionally, about 8 minutes. Add the corn and cook about 2 minutes more or until the pasta is still firm to the bite. Drain and place in large bowl. Add half the dressing and toss to coat. Cool a bit, then add the remaining ingredients and the rest of the dressing and toss to coat. Cover and chill until ready to serve.