Bring a large pot of salted water to a boil and cook orzo according to package directions until al dente.

Drain and rinse the orzo under cold water. Set aside to cool completely.

Bring a small pot of water to a boil. Add asparagus and cook for 2–3 minutes until tender-crisp.

Transfer asparagus immediately to a bowl of ice water. Drain and pat dry.

In a large bowl, combine cooled orzo, asparagus, corn, cherry tomatoes, red onion, and parsley.

In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, and pepper.

Pour the dressing over the salad and toss until evenly coated.

Gently fold in the feta cheese.

Cover and refrigerate for at least 30 minutes before serving.

Toss lightly before serving and garnish with extra parsley or feta if desired.