“A variation on a recipe posted in July 05 issue of Cooking Light. Delicious.”
READY IN:
40mins
SERVES:
8
YIELD:
2/3 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat broiler.
  2. Cut bell peppers in half lenghtwise, discard seeds and membranes. Place pepper halves, skin side up, on a baking sheet, and 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 in boiling water, according to package instructions. Drain, rinse, and set aside in a large bowl.
  5. Brush 1/2 Tablespoon of Olive oil on corn and onion slices. Place them on grill rack, and grill about 5 minutes, until lightly browned, turning occasionally. Cut kernels from ears of corn; chop red onion.
  6. Add bell pepper, corn, red onion, green onions, parsley, and jalapenos to the orzo.
  7. In a small ramekin or bowl, combine olive oil, vinegar, garlic, salt and pepper.
  8. Toss with salad to combine.

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