INGREDIENTS
2 cups
uncooked orzo pasta
1/3 cup
homemade basil pesto or store-bought, (see note below)
1 1/2 cups
diced zucchini
2/3 cup
fresh corn kernels, (frozen is fine too)
10 oz
cherry tomatoes, (halved)
8 oz
mozzarella balls
Juice of 1 lemon
Salt and pepper, (to taste)