Orzo, Corn, and Roasted Bell Pepper Salad

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)

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.

Nutritional Information

Calories:

180 (30% from fat)

Fat:

5.9g (sat 0.9g,mono 3.9g,poly 0.7g)

Protein:

5g

Carbohydrate:

28.6g

Fiber:

2.8g

Cholesterol:

0.0mg

Iron:

1.3mg

Sodium:

302mg

Calcium:

15mg