Bring a medium pot of salted water to a rolling boil. Add 1 cup of uncooked orzo and cook until al dente, about 8-10 minutes. Drain and set aside to cool.

In a large mixing bowl, combine diced red and orange bell peppers, red onion, cucumber, corn, and tomatoes. Fold in chopped basil and green onion.

In a small bowl, whisk together olive oil, the juice and zest of one lemon, Italian seasoning, and Dijon mustard. Add minced garlic, salt, and pepper.

Add the drained orzo to the vegetable mixture. Pour the vinaigrette over the salad and toss until evenly coated.

Serve immediately with Parmesan cheese or chill for up to 4 days.