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Grilled Corn Orzo Salad with Scallion Dill Dressing

Grilled Corn Orzo Salad with Scallion Dill Dressing

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Grilled Corn Orzo Salad with Scallion Dill Dressing is the perfect dish to elevate your summer meals! This vibrant salad combines sweet grilled corn, tender orzo pasta, and a creamy scallion dill dressing that ties all the flavors together. Not only is it quick and easy to prepare in just under an hour, but it’s also versatile enough to serve as a main course or a delightful side at any gathering. Packed with fresh ingredients like edamame and arugula, this nutritious salad is great for meal prep, ensuring you have a healthy option ready to go. Whether you’re hosting a BBQ or enjoying a quiet dinner at home, this salad will impress everyone at the table!

Ingredients

Scale
  • 1 cup orzo
  • 3 ears of corn, husked
  • 1 bunch green scallions
  • 5 garlic cloves
  • Zest and juice of 1 medium lemon
  • 1 tbsp white grape juice vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tsp yellow or white miso paste
  • 1/4 cup fresh dill, thick stems removed
  • 1 tbsp fresh oregano leaves
  • 12 oz frozen edamame, thawed
  • 1/3 cup marinated jarred artichoke hearts, roughly chopped
  • 3 cups baby arugula
  • Kosher salt
  • 1/41/2 tsp red pepper flakes (optional)

Instructions

  1. Cook the orzo according to package instructions until al dente. Drain and transfer to a large bowl.
  2. Grill the corn on medium heat for about 10-12 minutes until charred. Let cool and then cut off the kernels.
  3. Sear the trimmed white parts of scallions on the grill for 1-2 minutes, then sauté minced garlic in avocado oil until fragrant.
  4. In a blender, combine the sautéed garlic, grilled scallions, lemon zest and juice, vinegar, olive oil, miso paste, and salt. Blend until smooth; add fresh dill last and blend briefly.
  5. Mix corn kernels, artichoke hearts, edamame, oregano leaves, optional red pepper flakes, arugula, and dressing into the bowl with orzo. Toss gently.
  6. Serve immediately or chill before serving.

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