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Grilled Corn Orzo Salad with Scallion Dill Dressing

Grilled Corn Orzo Salad with Creamy Scallion Dill Dressing

Enjoy a refreshing Grilled Corn Orzo Salad with Scallion Dill Dressing, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup orzo feel free to substitute with any small pasta or gluten-free quinoa
  • 2 ears corn fresh or grilled works best
  • 1 cup edamame or swap with fava beans or white beans
  • 1 cup artichoke hearts jarred marinated or substitute with sun-dried tomatoes
  • 2 cups arugula baby spinach or kale can work as substitutes
For the Dressing
  • 2 tablespoons miso paste or try nutritional yeast and salt
  • 1/4 cup oil avocado oil for grilling and extra virgin olive oil for dressing
  • 2 tablespoons lemon fresh juice and zest
  • 1/4 cup herbs dill and oregano or switch to fresh basil or parsley
Optional Additions
  • 1/4 cup vegan parm or nutritional yeast as an alternative

Equipment

  • large pot
  • Grill
  • Skillet
  • Blender
  • Mixing bowl
  • Colander

Method
 

Step-by-Step Instructions
  1. Cook orzo in salted boiling water until al dente, about 8-10 minutes. Drain and cool under cold water.
  2. Grill corn on medium heat, turning until charred, about 10-12 minutes. Let cool and cut kernels off.
  3. Sear white scallion parts in oil for 1-2 minutes, add minced garlic, and sauté until golden.
  4. Blend grilled garlic and scallions with lemon zest, juice, vinegar, olive oil, miso, and salt until creamy.
  5. Combine orzo, corn, green scallions, artichoke hearts, edamame, and herbs in a bowl. Toss with dressing.
  6. Serve immediately or refrigerate for up to 4 days. Sprinkle with vegan parmesan before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 38gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 450mgPotassium: 350mgFiber: 5gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 4mgIron: 10mg

Notes

For best flavor, let the salad sit after mixing to allow flavors to meld. Adjust acidity to taste and ensure pasta water is well-salted.

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