- 3/4 cup uncooked orzo pasta
- 1 large sweet red pepper, chopped
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 2 cups frozen corn, thawed
- 2 teaspoons Italian seasoning
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Cook pasta according to package directions.
- Meanwhile, in a large nonstick skillet coated with cooking spray, saute red pepper and onion in oil for 2 minutes. Add the corn, Italian seasoning, salt and pepper; cook and stir until vegetables are tender. Drain pasta; stir into the pan. Yield: 6 servings.
Reviews for Corn & Pepper Orzo
"Not sure if I somehow made this incorrectly (I double checked all the ingredients), but this was just ok. The corn,onion, and pepper did taste fresh, but I barely tasted the Italian seasoning. We wound up putting more salt on it and that seemed to help a bit. We cut this in half and it still made a lot. I originally thought it said Italian dressing mix (the dry powder), but then realized it was regular Italian seasoning. Now I'm thinking the Italian dressing mix might have given it more flavor. I'd try this again but do my own seasoning."
"Made this recipe as is. Tasted good. Will make it again but cut it down to fit 2-3 people (leftovers). Have had the recipe for a while but it never got made.Wouldn't change a thing."
"This was a very pretty dish with all of the different colors working together. The taste was not pleasing, the italian seasoning was overpowering."
"I made this for my vegan grandson and added chunks of zucchini and we all loved it. He has made it for his lunch a few times."
"I love orzo and this was so easy and good."
"I tried this recipe the same day I got it in an email. I thought it was very good. I modified it only by topping with some grated Parmesan cheese. Next time I will add a grilled chicken breast to make a complete meal."
"I added some chopped celery of course (I'm Italian)! It was excellent & as with all pastas, even better warmed up a day or so later, with the addition of chopped sauteed chicken breast."
"My family really enjoyed this side dish. My husband ate the leftovers for lunch the next day and found it equally good cold."
"We loved this! I made it as is (used a red pepper out of my garden, too)."