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Grilled Corn Orzo Salad

Delicious Grilled Corn Orzo Salad for Your Summer BBQ Bliss

A vibrant Grilled Corn Orzo Salad that is perfect for summer picnics and BBQs, featuring a creamy scallion dill dressing.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Orzo Use gluten-free pasta or quinoa for a healthier twist.
  • 2 ears Corn Fresh sweet corn is recommended.
  • 4 whole Scallions Swap with sautéed shallots if preferred.
  • 1 cup Edamame Fava beans or white beans can be used.
  • 1 cup Artichoke Hearts Use jarred marinated artichokes or sun-dried tomatoes.
  • 2 cups Arugula Spinach or baby kale works great as well.
For the Dressing
  • 3 tablespoons Avocado Oil Olive oil can replace it if preferred.
  • 1 whole Lemon Fresh juice adds brightness.
  • 1 tablespoon Miso Paste Nutritional yeast or dijon mustard can be used as a substitute.
  • 2 teaspoons Herbs (Dill and Oregano) Fresh basil or parsley can be a delightful swap.
  • 1/4 cup Vegan Parm Optional for extra cheesy flavor.

Equipment

  • large pot
  • Grill Pan
  • blender
  • colander

Method
 

Cooking Steps
  1. Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside to cool.
  2. Grill the Corn: Preheat a grill pan over medium-high heat. Grill the corn for 10-12 minutes until slightly charred. Allow to cool before slicing off the kernels.
  3. Sear the Scallions and Cook the Garlic: Sear the white parts of the scallions in avocado oil for 2-3 minutes. Sauté minced garlic in avocado oil for 1-2 minutes until fragrant.
  4. Make the Dressing: Blend sautéed garlic, seared scallions, lemon zest and juice, olive oil, miso paste, and a pinch of salt until creamy. Add fresh dill and blend briefly.
  5. Assemble the Salad: In a large bowl, mix the cooled orzo, corn kernels, sliced scallions, artichoke hearts, edamame, arugula, and red pepper flakes. Drizzle with dressing and toss well.
  6. Serve or Store: Serve immediately or refrigerate for later. Can be served cold or at room temperature.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gSodium: 200mgPotassium: 300mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 12mgCalcium: 50mgIron: 2mg

Notes

This salad can be customized with additional veggies for enhanced flavors and nutrition.

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