Orzo & Grilled Corn and Bell Pepper Salad

By á-47

Ingredients

• 2 red bell peppers (or a 7 oz. jar roasted bell peppers)
• 1 cup uncooked orzo
• 3 Tbsp. olive oil, divided
• 3 ears corn
• 1 red onion, peeled and cut into 1/2" thick slices (slide a skewer through onion slices to help keep them together while BBQing)
• cooking spray
• 1/4 cup thinly sliced green onions
• 1/4 cup chopped fresh flat-leaf parsley
• 3 Tbsp. white wine vinegar
• 1 tea. salt
• 1/2 tea. pepper
• 1 jalapeno, minced
• 1 garlic clove, minced

Preparation

Step 1

Preheat broiler.

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-lock bag, seal. Let stand 15 minutes. Peel and chop.

Prepare grill.

Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a large bowl; drizzle with 1 Tbsp. oil. Cool slightly.

Place corn and red onion on grill rack coated with cooking spray;l 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 Tbsp. oil, green onions, and remaining ingredients to orzo. Toss gently to combine.