Orzo, Corn, And Roasted Bell Pepper Salad

• 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 jalapeno pepper, minced
• 1 garlic clove, minced

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.

red bell peppers, orzo, extravirgin olive oil, corn, red onion, cooking spray, green onions, parsley, white wine vinegar, salt, freshly ground black pepper, pepper, garlic

Taken from www.myrecipes.com/recipe/orzo-corn-roasted-bell-pepper-salad (may not work)