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Orzo, Corn, and Roasted Bell Pepper Salad

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

Nutrition 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

How to Make It

  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.