First, bring a large saucepan of salted water to a boil.
Second, add the orzo and cook until tender, 8 to 10 minutes (according to box instructions). Rinse and drain.
Then, heat the grill to medium.
Next, coat the corn, pepper halves, and onion with 2 teaspoons of oil and place them on the grill.
Cook, flipping occasionally, until they are lightly browned on all sides, which should take approximately 10 minutes.
Then, once done, take the vegetables off the grill and allow them to cool slightly.
Next, proceed by cutting the kernels off the cob and dicing the peppers and onions into pieces that are equivalent in size to the kernels.
In a large bowl, combine the orzo, chopped vegetables, parsley, lemon juice and remaining olive oil so it is all evenly coated.
Finally, add all-purpose seasoning according to your taste preferences. Chill until ready to serve.
Notes
Cook the orzo to perfection to create a delicious salad that is quick and easy to make. This lemony orzo recipe is perfect for summer. Just follow these recipe tips to make this orzo and lemon dressing amazing.
Add Protein: Turn this side pasta salad into the main course and add protein like grilled chicken, steak or salmon.
Short Cut Tip: Instead of squeezing a fresh lemon, use bottled lemon juice to quickly squeeze flavor into this pasta salad.
Variation Tip: Add spinach or asparagus to add or substitute to this easy lemon orzo.