Orzo, Corn, and Roasted Bell Pepper Salad

6 Reviews
ADD YOUR REVIEW
Tina Cornett
Yield
8 servings (serving size: about 2/3 cup)
By Joanne Weir
July 2005
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 1

Preheat broiler.

Step 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.

Step 3

Prepare grill to medium-high heat.

Step 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.

Step 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.

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Ratings & Reviews

CarrieLMB's Review

Nicoletta
May 27, 2013
A nice blend of flavors, but needs some salt and pepper. 2/3 cup serving = 5 WW Pts.

Whygal's Review

Whygal
May 07, 2013
This is a great salad. Due to time restraints, I used frozen corn but roasted the onion and the pepper. Next time I will try using the grilled corn. Other than that modification, I made the salad as written and my husband and I both really liked it. The jalapeno pepper really adds a kick to it. Next time I will add a bit more of it to the salad. I served the salad with the Grilled Chicken and Vegetable Quesadillas (May 2013 CL).

ktleyed's Review

NutsinNormal
August 05, 2012
Loved this salad, and I agree with the other reviewers the grilled corn and onion makes it. I made it just as written and used the jarred red pepper which cut down the prep time enormously. Will def. make again!

SelkieinAZ's Review

CarrieLMB
March 31, 2011
I have made this salad many times and it is always a favorite! I leave out the jalapeno and follow the rest as a loose guideline. This time I used wheat berries instead of orzo to kick up the fiber and chewiness and I liked the change. However, the wheat berries didn't soak up the flavors as well, so I found I had to use more garlic and vinegar.

Nicoletta's Review

ktleyed
July 04, 2010
Holy cow, this hit the spot! We really loved the smoky flavor and the grilled corn & onions made the dish. (It seemed like a lot of corn to me at first, but nope..perfect.) I made this for our 4th of July barbecue because I had a lactose intolerant guest and my favorite Greek pasta salad has feta. This one however is healthier, and still got rave reviews!

NutsinNormal's Review

SelkieinAZ
October 05, 2009
We just loved the flavor of this salad! The roasted vegetables gave a nice, sweet crunch, and the dressing was tangy and delicious. I did have to go back on day 2 and add a little more vinegar, some garlic salt and pepper, to freshen the flavor. .. no big deal. Wonderfully satisfying!
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