Orzo, Corn, and Roasted Bell Pepper Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. Ingredients:
2 red bell peppers |
1 cup uncooked orzo (rice-shaped pasta) |
3 tablespoons extravirgin 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 |
Directions:
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.
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