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Grilled Corn Orzo Salad with Scallion Dill Dressing

Grilled Corn Orzo Salad with Scallion Dill Dressing Delight

This Grilled Corn Orzo Salad with Scallion Dill Dressing is a vibrant summer dish that combines sweet corn, tender orzo, and a creamy dressing, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Orzo or swap with gluten-free pasta or quinoa for gluten-free option
  • 2 ears Corn fresh sweet corn recommended
  • 3 units Scallions white parts only; can substitute with shallots or marinated red onions
  • 1 cup Edamame substitute with fava beans or white beans
  • 1 cup Artichoke Hearts jarred marinated hearts recommended
  • 2 cups Arugula can swap for spinach or baby kale
For the Dressing
  • 1/4 cup Avocado Oil or any neutral oil
  • 1 unit Lemon fresh for juice and zest
  • 2 tablespoons Fresh Herbs (Dill and Oregano) can swap for basil or parsley
  • 1 tablespoon Miso Paste or replace with nutritional yeast and salt
  • 2 tablespoons Vegan Parmesan optional; nutritional yeast can be used as an alternative

Equipment

  • grill pan
  • Blender
  • Colander
  • mixing bowl
  • Small Skillet

Method
 

Cooking Instructions
  1. Cook Orzo: Boil a large pot of salted water, add orzo, and cook for 8-10 minutes until al dente. Drain, rinse with cold water, and cool in a mixing bowl.
  2. Grill Corn: Grill corn on medium-high heat for 10-12 minutes, turning until charred. Cool, then cut kernels off the cob.
  3. Sear Scallions & Garlic: Grill scallion whites for 1-2 minutes. Sauté minced garlic in avocado oil for 1-2 minutes until fragrant.
  4. Make Dressing: Blend grilled scallions, garlic, lemon juice and zest, vinegar, avocado oil, miso, and salt until smooth. Add chopped dill and pulse.
  5. Assemble Salad: In the bowl with orzo, add grilled corn, scallions, artichoke hearts, edamame, oregano, and arugula. Toss with dressing.
  6. Serve or Chill: Serve immediately or chill in the fridge for 30 minutes before serving, topping with vegan parmesan if desired.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 35gProtein: 10gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 300mgPotassium: 400mgFiber: 6gSugar: 4gVitamin A: 800IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Allowing the salad to chill helps meld the flavors together. Top with dressing just before serving for freshness.

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