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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 perfect for summer gatherings, bursting with flavors and nutrition.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Pasta
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Orzo Substitute with gluten-free pasta or quinoa if desired.
  • 2 ears Corn Fresh sweet corn is ideal; frozen charred corn works in a pinch.
  • 4 units Scallions Alternative options include sautéed shallots or marinated red onions.
  • 1 cup Edamame Can be swapped with fava beans for variety.
  • 1 cup Artichoke Hearts Use jarred marinated artichoke hearts; sun-dried tomatoes are a nice alternative.
  • 2 cups Arugula Spinach or baby kale can be used instead.
For the Dressing
  • 1/4 cup Oil Avocado oil is preferred, but any neutral oil works.
  • 1 unit Lemon Fresh lemon juice and zest are key for flavor.
  • 1 teaspoon Herbs (Dill and Oregano) Fresh basil or parsley can make excellent substitutes.
  • 1 tablespoon Miso Paste Nutritional yeast or Dijon mustard can be used for a different flavor profile.
  • 2 tablespoons Vegan Parm Optional cheese flavor; replace with nutritional yeast if desired.

Equipment

  • Grill pan
  • Blender
  • Large pot
  • colander
  • mixing bowl
  • Skillet

Method
 

Step-by-Step Instructions
  1. Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.
  2. Grill the Corn: Preheat a grill pan over medium heat. Grill corn for 10-12 minutes, turning occasionally, until charred. Let cool and cut kernels off.
  3. Sear the Scallions and Garlic: Sear the white parts of scallions on the grill pan for 1-2 minutes. Sauté minced garlic in oil until fragrant.
  4. Make the Dressing: Blend the sautéed garlic, seared scallion whites, lemon zest, lemon juice, vinegar, oil, miso paste, and salt until smooth. Add fresh dill and pulse briefly.
  5. Assemble the Salad: In the bowl with orzo, add grilled corn, green scallion parts, artichokes, edamame, oregano, and arugula. Toss with dressing.
  6. Serve or Store: Serve immediately with vegan parmesan, or refrigerate for up to 4 days.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 42gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 250mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 20IUVitamin C: 30mgCalcium: 5mgIron: 10mg

Notes

Chilling the salad for a couple of hours before serving enhances the flavors significantly.

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