Preheat the oven to 200c

Cook risoni according to package directions. Drain and rinse with cold water; drain and place in a large bowl.

While risoni cooks, combine lemon zest, lemon juice, olive oil, oil, salt, garlic, and honey. Whisk until well combined.

Toss the corn, chopped red pepper, & chopped zucchini with olive oil and salt and pepper on a tray.

Cook for 20-25 minutes, flipping every 7-8 minutes in the preheated oven. (Cook until crisp tender)

Remove and allow to cool.

Toss completely cooled vegetables, completely cooled pasta, cubed mozzarella, and ribboned basil with the dressing and chill in the fridge until ready to enjoy.

Add salt and pepper to taste!