1cupfresh corn kernels, (about 3 ears, cooked or grilled)
1cupbell pepper, diced, (any color)
3/4cupred onion, diced
1/2cupchopped flat leaf parsley
1jalapeno, seeded and diced
DRESSING:
2tablespoonsolive oil
2tablespoonslemon juice
1clove garlic, minced
1teaspoonsalt
pepper to taste
Instructions
In a large pot of salted water, cook the orzo according to package directions. Cool.
In a large bowl combine all of the ingredients except the dressing. In a small bowl, whisk together the dressing ingredients and pour over the salad and toss well. Chill until serving.
Notes
If you store it in the fridge until serving it might soak up the dressing. You can add more olive oil or lemon juice before serving if needed.