Back to Corn & Pepper Orzo

Print Options


Card Sizes

Corn & Pepper Orzo Recipe

Corn & Pepper Orzo Recipe

This fragrant side packs flavor in but keeps extra fat, calories and sodium out. Red pepper lends sweetness and color to the eye-catching dish. Angela Hanks - St. Albans, West Virginia
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 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


  • 1. Cook pasta according to package directions.
  • 2. 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.

Nutritional Facts

3/4 cup: 178 calories, 3g fat (0 saturated fat), 0 cholesterol, 55mg sodium, 34g carbohydrate (4g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Reviews for Corn & Pepper Orzo

Sort By :

Average Rating
PrplMonky5 User ID: 6612040 261996
Reviewed Mar. 2, 2017

"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."

gardenerbowler User ID: 728617 249808
Reviewed Jun. 26, 2016

"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."

skipperstrucking User ID: 4577232 95046
Reviewed Sep. 14, 2010

"This was a very pretty dish with all of the different colors working together. The taste was not pleasing, the italian seasoning was overpowering."

TXYellowrose User ID: 4440809 106374
Reviewed Dec. 15, 2009

"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."

craftynut62 User ID: 2026068 179892
Reviewed Dec. 9, 2009

"I love orzo and this was so easy and good."

tsvegh User ID: 4520052 91659
Reviewed Nov. 11, 2009

"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."

trekers1 User ID: 2006143 163925
Reviewed Nov. 8, 2009

"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."

[email protected] User ID: 1307242 179891
Reviewed Oct. 17, 2008

"My family really enjoyed this side dish. My husband ate the leftovers for lunch the next day and found it equally good cold."

Pinstripes User ID: 3468767 174069
Reviewed Oct. 10, 2008

"A cool and breezy summer side dish. Also a great veggie selection to bring to a potluck, too! It's a welcome and very healthy addition!"

getto140 User ID: 1493976 161461
Reviewed Sep. 16, 2008

"We loved this! I made it as is (used a red pepper out of my garden, too)."

apeesacake User ID: 1069255 179888
Reviewed Sep. 5, 2008

"This is really good ! It was the first time I ever used orzo but it won't be the last ! I also added a little green pepper just for color."

Loading Image