Go Back
–+ servings
Grilled Corn Orzo Salad with Scallion Dill Dressing

Grilled Corn Orzo Salad with Scallion Dill Dressing Bliss

A vibrant Grilled Corn Orzo Salad with Scallion Dill Dressing capturing summer's essence.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Orzo Substitute with gluten-free pasta or quinoa for gluten-free option.
  • 4 ears Fresh Sweet Corn Frozen charred corn can be a time-saving alternative.
  • 4 scallions Scallions Shallots or marinated red onions can be substitutes.
  • 1 cup Edamame Swap in fava beans or white beans for variety.
  • 1 cup Artichoke Hearts Jarred marinated hearts are recommended.
  • 2 cups Arugula Spinach or baby kale are also options.
For the Dressing
  • 1/4 cup Avocado Oil Can be replaced with any high-heat cooking oil.
  • 1 juice of Lemon Always opt for fresh lemon juice and zest.
  • 2 tablespoons Fresh Herbs (Dill & Oregano) Basil or parsley can be substituted.
  • 1 tablespoon Miso Paste Nutritional yeast or Dijon mustard can work as alternatives.
  • 1/4 cup Vegan Parmesan Optional for creaminess.

Equipment

  • Grill
  • blender
  • large pot
  • Colander
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Cook the orzo by bringing a large pot of salted water to a boil. Add the orzo and cook for 8-10 minutes until al dente. Drain and rinse with cold water. Set aside to cool.
  2. Preheat your grill to medium heat (375°F/190°C). Grill the husked corn for 10-12 minutes, turning until charred. Cool slightly and cut kernels off the cob.
  3. Sear the white parts of the scallions on the grill for 2-3 minutes per side. Sauté minced garlic in a small pan with oil for 1-2 minutes until fragrant. Allow to cool.
  4. Blend the sautéed garlic, grilled scallions, lemon juice, zest, avocado oil, miso paste, and a pinch of salt until smooth. Add fresh dill and oregano and blend gently.
  5. In a large bowl, combine the cooled orzo, corn, scallions, artichoke hearts, edamame, and arugula. Drizzle with dressing and toss gently until coated.
  6. Chill in the refrigerator for at least 30 minutes before serving. Toss again and top with vegan parmesan before serving, if desired.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 400mgPotassium: 600mgFiber: 6gSugar: 2gVitamin A: 1000IUVitamin C: 20mgCalcium: 80mgIron: 2mg

Notes

This salad is perfect for meal prep and can be made ahead for gatherings.

Tried this recipe?

Let us know how it was!