Orzo Corn And Roasted Pepper Salad Recipes

Steps:

• Cook pasta according to package directions. , Meanwhile, in a large nonstick skillet coated with cooking spray, saute red pepper and onion in oil for 2 minutes. Add the corn, Italian seasoning, salt and pepper; cook and stir until vegetables are tender. Drain pasta; stir into the pan.

Steps:

• Add the olive oil and onion to a medium skillet over medium heat. Cook until the onion is translucent and soft, about 8 minutes. Remove from the heat and let the onion cool.
• Cook the orzo according to the package directions.
• Grill or boil the corn until cooked and tender, about 5 minutes. Cut the kernels from the cobs.
• Mix together the onions, orzo, cherry tomatoes and corn in a large bowl. Gently fold in the arugula. Drizzle with lemon oil and sprinkle the Parmesan on top.

Steps:

• Prepare the vinaigrette by mixing the red wine vinegar, mustard, shallots, and olive oil in a medium bowl.
• Husk and remove kernels from cobs of corn. Then sprinkle with the olive oil and use salt and pepper to season to taste. Spread onto a baking sheet and roast in oven at 400 degrees for 15 to 20 minutes until the corn is tender.
• Prepare the vegetables by dicing the bell pepper, slicing the green onions, halving the tomatoes and chopping the marjoram.
• Make the Orzo by following the directions on its box.
• Toss the vinaigrette, corn, veggies and Orzo. Crumble the feta cheese on top and serve.

Steps:

• In medium bowl, combine corn, bell pepper and oil; toss to coat. Spread in ungreased 15 x 10 x 1 inch baking pan or on cookie sheet.
• Broil 4 to 6 inches from heat for 9 to 14 minutes or until corn is light golden brown, stirring once or twice.
• Place corn mixture in same bowl. Add onions, sugar, cumin, salt and lime juice; mix well.
• Sprinkle with cilantro. Serve immediately.

Steps:

• Cook pasta according to package directions.
• Meanwhile, in a large nonstick skillet coated with cooking spray, saute red pepper and onion in oil for 2 minutes.
• Add the corn, italian seasoning, salt and pepper; cook and stir until vegetables are tender.
• Drain pasta; stir into the pan with vegetables.
• Enjoy!

Steps:

• Preheat broiler.
• Cut bell peppers in half lenghtwise, discard seeds and membranes. Place pepper halves, skin side up, on a baking sheet, and 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 in boiling water, according to package instructions. Drain, rinse, and set aside in a large bowl.
• Brush 1/2 Tablespoon of Olive oil on corn and onion slices. Place them on grill rack, and grill about 5 minutes, until lightly browned, turning occasionally. Cut kernels from ears of corn; chop red onion.
• Add bell pepper, corn, red onion, green onions, parsley, and jalapenos to the orzo.
• In a small ramekin or bowl, combine olive oil, vinegar, garlic, salt and pepper.
• Toss with salad to combine.