Heat a skillet over medium heat. Once it's hot, add the pine nuts and dry toast, shaking occasionally, until the nuts are browned and fragrant, about 6-7 minutes. Remove and set aside.

Bring a large pot of water to a boil; season with 1 tsp kosher salt. Add the orzo, stir, and cook to al dente (check package directions for precise cook time). Stir every few minutes to prevent clumping. Drain the pasta, then run under cold water to stop the cooking process. Shake very well to release excess moisture.

Finely chop the bell peppers, cucumber, and onion.

Prep the corn - slice leftover kernels from grilled or steamed corn, or use frozen corn in a pinch; defrost under cool running water, then shake to release moisture.

Combine the olive oil, lemon juice, honey, dijon mustard, and a pinch of sea salt in a bowl or lidded jar. Whisk or shake vigorously until emulsified.

Combine the orzo, vegetables, herbs, and pine nuts in a large mixing bowl. Pour the vinaigrette over the salad, then toss until well combined. Taste for seasoning and adjust with salt and pepper to taste. Marinate 2 hours, or overnight. Serve cold or room temperature.