Cook the pasta according to the directions on the package.Allow to completely cool when finished.
Grill the corn right in the husk, without doing anything to it.Should take approximately 15 minutes, rotating often for even cooking.Allow to completely cool then remove the kernels from the cob; set aside.
To char the peppers, take a cast iron skillet or any kind of non-stick pan and heat to med-high heat.Add the peppers to the hot, dry (no oil) pan.Using a spoon, spread the peppers out to cook evening.Allow to cook until lightly charred, stirring every few moments to prevent over cooking in one spot.Cooking time will vary depending on how much moisture is in the pepper, but should be about 4-5 minutes.Remove from the pan onto a plate, spreading out evenly to cool properly.
In a large bowl, combine pasta, orange peppers, corn, tomato, shallot and basil; mix thoroughly.Season to your liking with salt & pepper.Add the dressing and mix again.Allow to stand at least 1 hour before using; overnight is acceptable too.(The pasta may soak up some of the dressing as it stands, which is good for flavor.Just add a slight amount more dressing if this happens.)Serve and enjoy.
NOTE – This will go great with shrimp, salmon, scallops or chicken breast.
Orzo Salad Serves 4 – 6 people
6 oz Gluten Free Orzo – uncooked
2 ea Ear of Corn
1 ea Orange Bell Pepper – seeded, small dice
½ ea Shallot – finely minced
1 ea Tomato – seeded, small dice
½ bu Fresh Basil – finely chopped
To Taste Salt & Pepper
4 TBSP Bottled Thyme Lemon Thyme Vinaigrette