Lemon Shrimp Pasta Salad

1/2 pound orzo or digitali pasta
Sea salt
1 pound cooked baby shrimp or chopped large shrimp
6 scallions, sliced
1 cup corn
1 red pepper, diced small
1/2 pint cherry tomatoes, cut in half
1/4 cup extra virgin olive oil
Zest and juice from 1 lemon
Zest and juice from 1 big lemon
Sea salt and black pepper to taste

Cook the pasta in salted water until al dente. Rinse the pasta in cold water to stop the cooking. Drain well and put into a large bowl. Add the remaining ingredients and gently mix until well coated. Taste and add more salt, pepper, or lemon juice, as needed. If you don’t have any more lemon and it needs more acid, add a little white wine vinegar.