Orzo and Arugula Salad

1 (16 ounce) package whole-wheat orzo pasta

1 bunch green onions, sliced

1 cup frozen corn

1 cup dried cranberries

1 red bell pepper, diced

1 cup sliced almonds

2 teaspoons dried basil

1 cup arugula

½ cup shredded Parmesan cheese

salt and ground black pepper to taste

⅓ cup white balsamic vinegar

2 tablespoons lemon juice

2 tablespoons Dijon mustard

2 teaspoons minced garlic

1 teaspoon white sugar

½ teaspoon dried basil

½ cup canola oil

½ cup olive oil

salt and ground black pepper to taste

Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.

Combine orzo, green onions, corn, cranberries, red bell pepper, almonds, basil, arugula, Parmesan cheese, salt, and ground black pepper in a large bowl; set aside.

Whisk together balsamic vinegar, lemon juice, Dijon mustard, garlic, sugar, basil, canola oil, olive oil, salt, and ground black pepper to taste. Drizzle over orzo salad and toss to coat.