The sun-kissed days of summer always bring back delightful memories of backyard gatherings, and nothing says “refreshing” quite like a bowl of Grilled Corn Orzo Salad with Scallion Dill Dressing. Picture tender orzo pasta mingling with the sweetness of grilled corn and a creamy scallion-dill dressing—it’s a plant-based symphony that makes every bite truly uplifting. This salad cleverly combines the lightness of fresh ingredients, making it not just a side, but a satisfying meal option perfect for barbecues or picnics. Packed with fiber and bursting with plant protein, it’s an easy and compelling choice for those looking to swap fast food for something wholesome. What creative twists will you try to make it your own?

Why is this salad a must-try?

Deliciously Versatile: The Grilled Corn Orzo Salad adapts beautifully to your tastes. Whether you prefer chickpeas or extra herbs, it welcomes your creativity!
Quick Prep Time: With simple steps and easy-to-find ingredients, you can whip this up in no time, taking the hassle out of meal prep.
Bright and Flavorful: The creamy scallion-dill dressing perfectly complements the sweetness of the corn, creating a delightful taste experience that’s hard to resist.
Perfect for Gatherings: Serve this salad as a showstopper at BBQs or potlucks, appealing to vegans and non-vegans alike!
Meal Prep Friendly: Enjoy leftovers for lunch—this salad stores well and tastes even better the next day. Don’t forget to try it with a refreshing Strawberry Spinach Salad for a colorful side!

Grilled Corn Orzo Salad Ingredients

For the Salad

Orzo – This small pasta provides structure; feel free to substitute with any small pasta or gluten-free quinoa.
Corn – Adds sweetness and crunch; fresh or grilled corn works best, but frozen charred corn is a quick alternative.
Scallions – These lend a mild onion flavor, but you can use sautéed shallots or marinated red onions if you prefer.
Edamame – A great source of plant protein; swap in fava beans or white beans if needed.
Artichoke Hearts – Adds depth; opt for jarred marinated hearts or substitute with sun-dried tomatoes or capers.
Arugula – Provides a delicious peppery bite; baby spinach or kale can work as substitutes.

For the Dressing

Miso Paste – This ingredient gives the dressing savory umami flavor; in a pinch, try nutritional yeast and salt or a teaspoon of Dijon mustard.
Oil – Use avocado oil for grilling and extra virgin olive oil for the dressing, or swap in any neutral oil.
Lemon – Fresh juice and zest enhance the dish’s flavor; bottled lemon juice is a fine substitute if you’re in a rush.
Herbs – Dill and oregano create a delightful flavor base; feel free to switch to fresh basil or parsley.

Optional Additions

Vegan Parm – Adds a cheesy flavor for those who want it; nutritional yeast can serve as a fantastic alternative.

Now that you’re set with the ingredients, it’s time to bring this Grilled Corn Orzo Salad with Scallion Dill Dressing to life!

Step‑by‑Step Instructions for Grilled Corn Orzo Salad with Scallion Dill Dressing

Step 1: Cook Orzo
Begin by bringing a large pot of salted water to a rolling boil. Add the orzo and cook it according to the package instructions until it reaches al dente, which typically takes around 8-10 minutes. Once cooked, drain the orzo in a colander and rinse it under cold water to halt the cooking process. Set aside to cool completely.

Step 2: Grill Corn
Preheat your grill to medium heat, around 400°F (204°C). Place the corn cobs directly on the grill and cook for 10-12 minutes, turning occasionally until the kernels are slightly charred and tender. When done, remove the corn from the grill and allow it to cool for a few minutes. Once cool, carefully slice the kernels off the cob and set them aside.

Step 3: Sear Scallions and Garlic
In a skillet over medium heat, add a drizzle of oil and toss in the white parts of the scallions. Sear them for about 1-2 minutes until they start to soften. Next, add minced garlic to the skillet and sauté until golden, which should take another 1-2 minutes. Remove from heat and allow the mixture to cool off slightly.

Step 4: Make Dressing
In a blender, combine the grilled garlic and scallions, lemon zest, lemon juice, a splash of vinegar, extra virgin olive oil, miso paste, and a pinch of salt. Blend the mixture until it’s smooth and creamy, then fold in the fresh dill. This scallion dill dressing will add a delightful richness to your Grilled Corn Orzo Salad.

Step 5: Assemble Salad
In a large mixing bowl, combine the cooled orzo, grilled corn kernels, remaining green scallions, artichoke hearts, edamame, and any fresh herbs you’re using. Pour the creamy scallion dill dressing over the salad. Gently toss everything together until the ingredients are well coated, adjusting seasoning as needed with salt and pepper.

Step 6: Serve or Store
Transfer your vibrant Grilled Corn Orzo Salad to a serving platter or bowl. It can be enjoyed immediately, or you can refrigerate it in an airtight container for up to 4 days, allowing the flavors to meld beautifully. When ready to serve, sprinkle with vegan parmesan for an extra touch of flavor!

Grilled Corn Orzo Salad Variations

Feel free to get creative and make this salad your own with these delicious twists!

Herb Swap: Experiment with fresh cilantro or basil for a new flavor profile that brightens the dish.
Chickpea Boost: Substitute edamame with chickpeas for added protein and a hearty touch.
Nutty Crunch: For a delightful texture twist, sprinkle some toasted almonds or walnuts on top.
Spicy Kick: Add a pinch of red pepper flakes to the dressing for a zesty heat that ignites your taste buds.
Vegan Caesar: Mix in some capers and lemon zest for a robust flavor reminiscent of a classic Caesar salad.
Mediterranean Flare: Replace artichoke hearts with sun-dried tomatoes and fresh olives for a Mediterranean vibe.
Creamy Avocado: Add diced avocado for a creamy texture that complements the salad beautifully.
Quinoa Option: Swap orzo with quinoa for a gluten-free version and a protein-packed meal.

Each variation opens up a world of flavors, ensuring your Grilled Corn Orzo Salad remains a fresh, exciting dish every time. Why not consider pairing it with a light Fruit Salad Dressing to enhance your meal?

Expert Tips for Grilled Corn Orzo Salad

Well-Salted Water: Ensure your pasta water is well-salted for the best flavor—you’ll be amazed at the difference it makes in your Grilled Corn Orzo Salad!

Adjust Acidity: Don’t hesitate to tweak the dressing’s acidity by adjusting the lemon juice and salt to suit your palate, as it can change the whole dish!

Cooking Time: Avoid overcooking the orzo by timing it closely. Al dente orzo gives a wonderful texture that complements all the vibrant ingredients.

Cooling Ingredients: Make sure to cool the cooked orzo and grilled corn thoroughly before mixing to maintain the crispness of the vegetables in the salad.

Flavor Fusion: For extra depth, let the salad sit for at least 30 minutes after mixing; this allows the flavors to meld beautifully!

Try New Variations: Experiment with different herbs like cilantro or add toasted nuts to add your own twist to the classic Grilled Corn Orzo Salad.

Make Ahead Options

These Grilled Corn Orzo Salad with Scallion Dill Dressing are ideal for meal prep, saving you time on busy weeknights! You can cook the orzo and grill the corn up to 24 hours in advance; just be sure to cool them completely before storing them separately in airtight containers in the refrigerator. The scallion dill dressing can be made ahead as well and stored for up to 3 days—just keep it tightly sealed to maintain its freshness. When you’re ready to serve, simply combine the prepped ingredients with the dressing, toss well, and enjoy a delicious salad just as vibrant and flavorful as when it was freshly made!

What to Serve with Grilled Corn Orzo Salad with Scallion Dill Dressing

Imagine a table brimming with colorful dishes that enhance the light, zesty notes of your Grilled Corn Orzo Salad, turning your meal into a festive occasion.

Lemon Herb Grilled Chicken: Juicy, flavorful chicken with a citrusy kick complements the salad’s freshness beautifully. The zesty marinade echoes the salad’s bright dressing.
Savory Roasted Vegetables: A medley of seasonal vegetables, caramelized to perfection, adds a rich, hearty contrast. Their roasted sweetness enhances the salad’s vibrant flavors.
Chickpea Fritters: Crispy yet soft, these protein-packed bites provide a satisfying crunch that balances the salad’s creamy texture. Perfect for dipping into extra dressing!
Quinoa Tabbouleh: A light, herbaceous side enriched with parsley and tomatoes provides a refreshing taste that complements the orzo’s heartiness. It brings a delightful variety of textures.
Crisp Green Salad: A simple mix of mixed greens dressed lightly with olive oil and balsamic vinegar offers a refreshing crunch. It pairs effortlessly with the creamy depth of the salad.
Herbed Garlic Bread: Toasted bread infused with garlic and fresh herbs makes a comforting side, perfect for scooping up the creamy salad. It’s a crowd-pleaser that ties your meal together.
Chilled White Wine: A glass of crisp Sauvignon Blanc or a light Pinot Grigio brings out the flavors of the salad, enhancing the overall dining experience.
Fruit Sorbet: For dessert, consider a refreshing citrus sorbet to cleanse the palate. Its bright flavor profile mimics the fresh notes of your orzo salad, making it a perfect ending.

Storage Tips for Grilled Corn Orzo Salad

Fridge: Store your Grilled Corn Orzo Salad in an airtight container for up to 4 days. The flavors will continue to develop and improve after a day in the fridge!

Room Temperature: If you plan to serve the salad at an outdoor gathering, it can sit at room temperature for about 2 hours before it needs refrigeration.

Freezer: While it’s best enjoyed fresh, you can freeze the salad without dressing for up to 2 months. Thaw in the fridge and dress just before serving.

Reheating: If you prefer warm salad, gently reheat it in a skillet over low heat, adding a splash of olive oil to help revitalize its flavors.

Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe FAQs

What kind of corn should I use for this salad?
Absolutely! Fresh corn on the cob offers the sweetest flavor and best texture. If it’s out of season, frozen charred corn is a convenient alternative that still brings a bit of that grill flavor. Just be sure to sauté it lightly if you’re using frozen corn to maintain that crispness!

How should I store leftovers?
You can store your Grilled Corn Orzo Salad in an airtight container in the fridge for up to 4 days. I often find that the flavors improve after a day—perfect for meal prep! Just give it a gentle toss before serving to refresh it.

Can I freeze this salad?
While it’s best enjoyed fresh, you can freeze the salad without the dressing for up to 2 months. To do this, let the salad cool completely before transferring it to a freezer-safe container. When you’re ready to enjoy it, simply thaw it in the fridge, and add the dressing just before serving for the best results.

What can I do if my dressing is too thick?
If your dressing turns out too thick, fear not! You can thin it down by adding a splash of water or extra lemon juice while blending. Start with a tablespoon at a time until you reach the desired consistency. A little taste-testing goes a long way here!

Is this salad pet-friendly?
When preparing this salad, be mindful of the ingredients you use! For instance, scallions and garlic can be harmful to pets, especially dogs. Always keep human food out of reach and stick to pet-safe options if you’re considering sharing!

What if I have dietary restrictions?
No worries! This Grilled Corn Orzo Salad is vegan and easily adaptable. For gluten-free options, simply substitute the orzo with gluten-free pasta or quinoa. Additionally, feel free to replace nutritional yeast for the vegan parmesan if you’re looking for a nut-free alternative. Your creativity can truly shine here!