Orzo, Corn, and Roasted Bell Pepper Salad

Orzo, Corn, and Roasted Bell Pepper Salad Recipe
Tina Cornett
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.

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 180
Caloriesfromfat 30 %
Fat 5.9 g
Satfat 0.9 g
Monofat 3.9 g
Polyfat 0.7 g
Protein 5 g
Carbohydrate 28.6 g
Fiber 2.8 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 302 mg
Calcium 15 mg

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

Preparation

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-top plastic bag; seal. Let stand 15 minutes. Peel and chop.

Prepare grill to medium-high heat.

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

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.

Note:

Joanne Weir,

July 2005
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