Bring a large pot of salted water to a rolling boil. Add orzo pasta and cook according to package instructions, about 8-10 minutes until tender but al dente. Drain and let cool.

In a large mixing bowl, combine diced red and orange bell peppers, chopped cucumber, corn, tomatoes, and green onions. Toss gently to mix.

In a small bowl, whisk together olive oil, lemon juice and zest, Dijon mustard, minced garlic, Italian seasoning, salt and pepper. Mix until smooth.

Add cooled orzo to the vegetable mix. Pour the vinaigrette over and gently toss everything to coat evenly.

Serve immediately topped with Parmesan cheese or chill for 30 minutes to enhance flavors. Best enjoyed fresh.