Orzo Salad

Roasted corn and peppers with orzo pasta in a light lemon vinaigrette.

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Ingredients:

• 1 cup orzo, cooked and drained
• 1 ear corn, husk and silk removed
• 1 shallot, chopped
• 1 small garlic clove, minced
• 1 medium red or yellow sweet pepper, halved and seeded
• 6 Tablespoons extra virgin olive oil, divided
• 2-3 Tablespoons fresh lemon juice
• 1 Tablespoon fresh basil, chopped
• Salt and fresh ground black pepper to taste

Method

Heat grill pan on medium heat. Drizzle corn and pepper with 2 Tablespoons olive oil. Grill until lightly brown on all sides and remove from heat. Cut corn off cob and chop pepper in small pieces about size of corn. Meanwhile, heat 1 Tablespoon olive oil in small sauce pan. Saute shallot and garlic for 2 minutes. Add to corn and pepper mixture. Toss cooked orzo with mixture, 3 Tablespoons olive oil, lemon juice and basil. Salt and pepper to taste.

Notes:

Number of servings: 4

Submitted By: lcmcallister
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