Go Back
–+ servings
Grilled Corn Orzo Salad

Grilled Corn Orzo Salad: A Bright, Flavorful Delight

This Grilled Corn Orzo Salad is a refreshing, vibrant dish featuring creamy scallion dill dressing, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Orzo or quinoa for gluten-free
  • 2 ears Corn grilled
  • 3 whole Scallions
  • 1 cup Edamame can substitute with fava beans or white beans
  • 1 can Artichoke Hearts marinated jarred
  • 2 handfuls Arugula or baby kale
For the Dressing
  • 2 tablespoons Olive Oil extra virgin preferred
  • 1 whole Lemon zest and juice
  • 1 tablespoon Dill fresh
  • 1 tablespoon Oregano fresh
  • 1 tablespoon Miso Paste can substitute with nutritional yeast or salt
Optional Toppings
  • 1/4 cup Vegan Parm or nutritional yeast as an alternative

Equipment

  • Grill Pan
  • Mixing bowl
  • Blender

Method
 

Step-by-Step Instructions
  1. Fill a large pot with water, add salt, and bring to a boil. Cook 1 cup of orzo for 8-10 minutes or until al dente. Drain and rinse under cold water.
  2. Preheat grill pan over medium-high heat. Husk corn, coat with avocado oil, and grill for 10-12 minutes until charred. Cut kernels off the cob.
  3. In the grill pan, add oil and sear the white parts of scallions and minced garlic for 2-3 minutes. Let cool.
  4. Blend seared scallions, garlic, lemon juice, miso paste, and olive oil until smooth. Add fresh dill and pulse to combine.
  5. In the bowl with cooled orzo, mix in grilled corn, chopped artichoke hearts, edamame, oregano, and arugula. Toss gently.
  6. Transfer salad to a serving dish and chill for at least 30 minutes. Serve as a refreshing side dish or light main course.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 250mgPotassium: 500mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Let the salad chill for at least 30 minutes before serving to enhance flavors. It can be stored in an airtight container in the fridge for up to 4 days.

Tried this recipe?

Let us know how it was!