Orzo, Corn, and Roasted Bell Pepper Salad

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 3  ears shucked corn 
• 3 tablespoons olive oil extravirgin divided
• 0.3 cup flat-leaf parsley fresh chopped
• 1  garlic clove minced
• 0.3 cup green onions thinly sliced
• 1  jalapeno minced
• 1 cup orzo pasta) (rice-shaped uncooked
• 2  bell peppers red
• 1 medium onion red peeled cut into 1/2-inch-thick slices
• 1 teaspoon salt 
• 3 tablespoons citrus champagne vinegar 

Equipment

• bowl
• baking sheet
• grill
• aluminum foil
• broiler
• ziploc bags

Directions

1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.
4. Place in a zip-top plastic bag; seal.
5. Let stand 15 minutes. Peel and chop.
6. Prepare grill to medium-high heat.
7. Cook orzo according to package directions, omitting salt and fat.
8. Drain.
9. Place orzo in a large bowl; drizzle with 1 tablespoon oil. Cool slightly.
10. Place corn and red onion on grill rack coated with cooking spray; grill 5 minutes or until lightly browned, turning occasionally.
11. Cut kernels from ears of corn; chop red onion.
12. Add bell pepper, corn, red onion, 2 tablespoons oil, green onions, and remaining ingredients to orzo. Toss gently to combine.