Orzo, Corn, and Roasted Bell Pepper Salad

Wanted to try a new side for our 4th of July celebration. This was yummy and light.

Orzo, Corn, and Roasted Bell Pepper Salad from Cooking Light

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

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.