Orzo, Corn, and Roasted Pepper Salad |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Delicious. Ingredients:
2 red bell peppers |
1 cup uncooked orzo pasta |
3 ears shucked corn |
1 medium red onion |
1 jalapeno pepper, minced |
1/4 cup thinly sliced green onion |
1/4 cup chopped flat leaf parsley |
3 tablespoons white wine vinegar |
1 1/2 tablespoons extra virgin olive oil |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1 garlic clove, minced |
Directions:
1. Preheat broiler.
2. Cut bell peppers in half lenghtwise, discard seeds and membranes. Place pepper halves, skin side up, on a baking sheet, and 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 in boiling water, according to package instructions. Drain, rinse, and set aside in a large bowl.
5. Brush 1/2 Tablespoon of Olive oil on corn and onion slices. Place them on grill rack, and grill about 5 minutes, until lightly browned, turning occasionally. Cut kernels from ears of corn; chop red onion.
6. Add bell pepper, corn, red onion, green onions, parsley, and jalapenos to the orzo.
7. In a small ramekin or bowl, combine olive oil, vinegar, garlic, salt and pepper.
8. Toss with salad to combine.
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