Description
Grilled Corn Orzo Salad with Scallion Dill Dressing is a vibrant and refreshing dish that encapsulates the essence of summer. This salad features perfectly grilled corn, tender orzo pasta, and a creamy scallion dill dressing that elevates every bite. Ideal for summer barbecues, picnics, or as a light meal on its own, this salad is not only delicious but also versatile. You can easily customize it by adding your favorite vegetables or proteins to suit your taste. With its quick preparation time and delightful flavors, this recipe is sure to become a seasonal favorite.
Ingredients
Scale
- 1 cup orzo
- 3 ears of corn
- 1 bunch green scallions
- 5 garlic cloves
- Zest and juice of 1 lemon
- 1/4 cup extra virgin olive oil
- 12 oz thawed edamame
- 1/4 cup marinated artichoke hearts
- 3 cups baby arugula
- Fresh dill and oregano
- Kosher salt
- 2 tsp avocado oil
- 1 tbsp white wine vinegar
- 1 tsp yellow or white miso paste
- 1/4–1/2 tsp red pepper flakes (optional)
- Shaved vegan parmesan (optional)
Instructions
- Cook the orzo in salted boiling water until al dente. Drain and set aside.
- Grill the corn on medium heat for about 10–12 minutes until charred on all sides. Let cool, then cut off the kernels.
- Sear the white parts of scallions and garlic in avocado oil until fragrant.
- In a blender, combine sautéed garlic, seared scallions, lemon zest, juice, vinegar, olive oil, miso paste, and salt; blend until smooth. Add dill and blend again.
- In a large bowl, mix cooked orzo with corn, scallions, artichokes, edamame, oregano, red pepper flakes (if using), and arugula. Pour dressing over and toss to combine.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 4g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg