Bring a large pot of salted water to a boil over high heat. Add the orzo and cook according to package directions. Drain and rinse the orzo with cold water until it is cool.

In a large bowl, combine the orzo, shrimp, corn, scallions, bell pepper, herbs, oil and vinegar. Add salt and pepper to taste. Serve immediately, or cover and refrigerate. Allow the salad to come to room temperature before serving. Makes about 7 cups.

Tips: This salad can be made in the morning or even the night before. Serve it as a side dish with grilled meat or chicken, or let it stand on its own as the main course. Instead of shrimp, you can use lobster; or, to make this vegetarian, substitute chickpeas.

PER 1/2-cup SERVING: Calories 122 (22% fat) Fat 3 g (No sat) Cholesterol 32 mg Sodium 115 mg Fiber 1 g Carbohydrates 19 g Protein 6 g

SOURCE: Stephanie Witt Sedgwick/The Washington Post