Orzo, Corn, and Roasted Pepper Salad

• 2 red bell peppers
• 1 cup uncooked orzo pasta
• 3 ears shucked corn
• 1 medium red onion
• 1 jalapeno pepper, minced
• 14 cup thinly sliced green onion
• 14 cup chopped flat leaf parsley
• 3 tablespoons white wine vinegar
• 1 12 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 12 teaspoon ground black pepper
• 1 garlic clove, minced

1. Preheat broiler.
2. Cut bell peppers in half lenghtwise, discard seeds and membranes.
3. Place pepper halves, skin side up, on a baking sheet, and flatten with hand.
4. Broil 15 minutes or until blackened.
5. Place in a zip-top plastic bag, seal.
6. Let stand 15 minutes.
7. Peel and chop.
8. Prepare grill to medium-high heat.
9. Cook orzo in boiling water, according to package instructions.
10. Drain, rinse, and set aside in a large bowl.
11. Brush 1/2 Tablespoon of Olive oil on corn and onion slices.
12. Place them on grill rack, and grill about 5 minutes, until lightly browned, turning occasionally.
13. Cut kernels from ears of corn; chop red onion.
14. Add bell pepper, corn, red onion, green onions, parsley, and jalapenos to the orzo.
15. In a small ramekin or bowl, combine olive oil, vinegar, garlic, salt and pepper.
16. Toss with salad to combine.

red bell peppers, orzo pasta, corn, red onion, pepper, green onion, flat leaf parsley, white wine vinegar, extra virgin olive oil, salt, ground black pepper, garlic

Taken from www.food.com/recipe/orzo-corn-and-roasted-pepper-salad-179036 (may not work)