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Orzo, Corn, & Roasted Bell Pepper Salad




Source of Recipe


Cooking Light






Recipe Introduction


Grilling the vegetables lends this pasta salad a pleasant, smoky flavor. You can prepare and chill it up to a day ahead. To save time, drain and chop a seven-ounce jar of roasted red bell peppers. Slide a skewer or toothpick through the red onion to hold them together as they cook. If you're sensitive to spicy food, seed the jalapeño.





List of Ingredients



• 2 red bell peppers
  
• 1 cup uncooked orzo (rice-shaped pasta)
  
• 3 tablespoons extra virgin olive oil, divided
  
• 3 ears shucked corn
  
• 1 medium red onion, peeled and cut into 1/2-inch-thick slices
  
• Cooking spray
  
• 1/4 cup thinly sliced green onions
  
• 1/4 cup chopped fresh flat-leaf parsley
  
• 3 tablespoons white wine vinegar
  
• 1 teaspoon salt
  
• 1/2 teaspoon freshly ground black pepper
  
• 1 jalapeño pepper, minced
  
• 1 garlic clove, minced
  






Instructions



1. Preheat broiler.
   
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop.
   
3. Prepare grill to medium-high heat.
   
4. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a large bowl; drizzle with 1 tablespoon oil. Cool slightly.
   
5. Place corn and red onion on grill rack coated with cooking spray; grill 5 minutes or until lightly browned, turning occasionally. Cut kernels from ears of corn; chop red onion. Add bell pepper, corn, red onion, 2 tablespoons oil, green onions, and remaining ingredients to orzo. Toss gently to combine.
   






Final Comments


8 servings (serving size: about 2/3 cup)