Bring a pot of salted water to a boil and cook orzo pasta according to package directions. Drain and set aside.
Remove the kernels of corn from the cobs using a sharp knife and halve the cherry tomatoes. Peel the cucumber, remove the seeds with a spoon, and chop.
In a large bowl, combine pasta, bacon, corn, tomatoes, cucumber, and red onion.
In a small bowl or measuring cup, whisk together olive oil, red wine vinegar, black pepper, salt, and oregano.
Pour olive oil mixture over pasta and stir to combine.
Top with fresh chives and crumbled goat cheese.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/summer-orzo-pasta-salad/