1 lb. chickpea orzo pasta 
2 cups fresh avocado, diced
2 cups heirloom cherry tomatoes, quartered
2 cups corn, freshly grilled and shaved from husk
1 cup edamame, freshly steamed
½ cup red onion, finely diced
2 Tbsp. fresh garlic, chopped
½ cup fresh basil, cut into thin strips
2 Tbsp. parsley, freshly chopped
¼ cup aged balsamic vinaigrette 

1 cup extra virgin olive oil 
½ cup white vinegar
Juice of 3 large lemons 
1 tsp. lemon rind, ground 
Pinch of grain or Dijon mustard
Pinch of salt 
2 Tbsp. fresh chopped thyme