Bring a large pot of salted water to a rolling boil.
Add the orzo to the boiling water and cook it according to the package instructions until it’s just tender, stirring occasionally to keep it from sticking together.
Drain the orzo in a colander and rinse under cold water to cool it down completely.
While the orzo cooks, combine olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, kosher salt, and black pepper in a bowl or jar; whisk thoroughly and set aside.
In a large mixing bowl, toss together the cooked orzo, red bell pepper, orange bell pepper, cucumber, red onion, corn, fresh basil, and fresh parsley.
Pour the lemon herb dressing over the salad and stir well to make sure everything is evenly coated.
Taste the salad and add extra salt and pepper if needed.
Serve the salad right away or cover it and let it chill for a few hours or overnight to enhance the flavors before enjoying.
