Orzo and Arugula Salad

Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water stirring occasionally until cooked through but firm to the bite about 12 minutes. Drain.

Combine orzo green onions corn cranberries red bell pepper almonds basil arugula Parmesan cheese salt and ground black pepper in a large bowl; set aside.

Whisk together balsamic vinegar lemon juice Dijon mustard garlic sugar basil canola oil olive oil salt and ground black pepper to taste. Drizzle over orzo salad and toss to coat.