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.
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
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
How to Make It
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.