Instructions: 1. Cook orzo in large bot of boiling water for 10 to 12 minutes, until al dente, stirring frequently. Drain the orzo, rinse with cold water, transfer to serving bowl. Toss with sesame oil and set aside.

2. Blanch asparagus in boiling water to cover for about 3 minutes, until just tender, then briefly submerge in cold water to help maintain their bright green color. Add bell pepper, corn, celery, scallions and asparagus to the orzo.

3. Whisk together all the dressing ingredients in a separate bowl and our it over the orzo and vegetables Gentle toss to coat evenly and serve.

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