1 pound Orzo, Ditalini, or other small pasta shape – uncooked
2 teaspoons vegetable oil
2 large red bell peppers – cored, seeded and cut into wide strips
1 large red onion – sliced into 1/4-inch-thick rings
3 medium tomatoes – very ripe
1 bunch scallions – finely chopped
1 jalapeÃ±o pepper – seeded and minced
1/2 cup lime juice
1 teaspoon salt
1/4 cup low-fat sour cream
1/4 cup low-fat guacamole
Prepare pasta according to package directions; drain.
Brush the red pepper strips and onion rings lightly with the vegetable oil. Over medium-hot coals, grill the vegetables until they are very soft, about 8 to 9 minutes.
Mince the tomatoes and put them in a large bowl. Stir in the scallions, jalapeÃ±os, lime juice and salt.
When the peppers and onions are ready, transfer them from the grill to a cutting board. Cut them into very thin strips and add to the salsa with the pasta. Toss well.
Divide the pasta among four bowls and top each with a spoonful of sour cream.
Serving Ideas : This dish is delicious with the addition of grilled chicken breasts, cut into thin strips.