Cook the pasta according to package instructions. Place in a colander and rinse with cold water to stop the cooking process. Once drained, place in a large serving bowl.

Preheat the grill to medium high. Toss the corn and zucchini the olive oil and season with salt and pepper. Grill the corn for 10-15 minutes, turning every 3 minutes or until well charred on each side. Grill the zucchini for 3-4 minutes per side or until tender and well charred. Remove from heat and cool slightly.

When the vegetables are cool enough to handle, place the corn on a cutting board and place on its side. Using a sharp knife, cut the kernels from the top down on one side, then turn and continue until all of the kernels have been removed. Place the corn in the bowl with the pasta. Chop the zucchini and place in the bowl as well.

Place olive oil, lemon juice, dijon mustard, garlic, salt and pepper in a small bowl.

Whisk well until emulsified. Taste and adjust the seasoning as necessary.

To make lemon vinaigrette in a jar, place all ingredients in a jar, secure the lid and shake well until emulsified.

Add the cherry tomatoes, feta cheese and basil to the orzo pasta. Toss with the desired amount of lemon vinaigrette and toss well to combine. Serve and enjoy!