Orzo, Corn, and Roasted Bell Pepper Salad

Orzo, Corn, and Roasted Bell Pepper Salad
Photo by Tina Cornett


  • 3 tablespoons white wine vinegar
  • 1 medium red onion, peeled and cut into 1/2-inch-thick slices
  • 1 jalapeño pepper, minced
  • ½ teaspoon freshly ground black pepper
  • 1 cup uncooked orzo (rice-shaped pasta)
  • ¼ cup thinly sliced green onions
  • 1 garlic clove, minced
  • + 6 more ingredients
    • Cooking spray
    • 3 tablespoons extravirgin olive oil, divided
    • 1 teaspoon salt
    • 2 red bell peppers
    • 3 ears shucked corn
    • ¼ cup chopped fresh flat-leaf parsley

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 ...

View full recipe at My Recipes


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