Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe
This vibrant Grilled Corn Orzo Salad with Scallion Dill Dressing is a fresh and flavorful dish perfect for summer gatherings or a light meal. Featuring smoky grilled corn, tender orzo pasta, and a creamy, herbaceous scallion dill dressing, it’s packed with bright ingredients like lemon, fresh dill, and oregano. Edamame and artichoke hearts add texture and a boost of protein, while optional red pepper flakes and vegan parmesan provide a touch of heat and umami.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 to 6 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
Salad Ingredients
- 1 cup orzo
- 3 ears of corn, husks removed
- 1 bunch green scallions (about 8 scallions)
- 12 oz frozen edamame, thawed or cooked according to package instructions
- 1/3 cup marinated jarred artichoke hearts, roughly chopped
- 3 cups baby arugula
- 1 tbsp fresh oregano leaves
- 1/4–1/2 tsp red pepper flakes (optional)
- Shaved vegan parmesan (optional)
Dressing Ingredients
- Kosher salt (to taste and 1/2 tsp in dressing)
- 2 tsp avocado oil
- 5 garlic cloves
- Zest and juice of 1 medium lemon
- 1 tbsp white wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tsp yellow or white miso paste
- 1/4 cup fresh dill, thick stems removed
Instructions
- Cook the orzo: Bring a medium pot of water to a boil and generously salt the water. Cook the orzo until al dente according to package instructions. Drain the pasta, then transfer it to a large mixing bowl to cool slightly.
- Grill the corn: Heat a large griddle or grill pan over medium heat. When hot, place the ears of corn directly on the pan and grill for about 10-12 minutes, turning occasionally with tongs until the corn is charred on all sides. Remove from heat and set aside to cool.
- Prepare scallions and garlic: Trim and discard the roots of the scallions. Separate the green portion from the white. Place the white scallion parts onto the griddle and sear for 1-2 minutes per side, pressing gently with a spatula or grill press. Add garlic cloves and avocado oil to one side of the pan and sauté for 2-3 minutes until fragrant and golden. Remove scallions and garlic to cool.
- Make the dressing: In a blender cup, combine the sautéed garlic, 4 seared scallions, lemon zest and juice, white wine vinegar, extra virgin olive oil, miso paste, and 1/2 teaspoon kosher salt. Blend on high until smooth and creamy. Add fresh dill and blend again until fully incorporated. Taste and adjust salt or lemon juice as needed.
- Assemble the salad: Once the corn is cool enough to handle, cut kernels off the cob. Thinly slice the remaining cooked scallions and add them along with the corn kernels, green scallions, artichoke hearts, edamame, oregano, red pepper flakes (if using), and baby arugula to the bowl with orzo. Pour the dressing over everything and toss until fully coated. Taste and adjust seasoning with extra salt or lemon juice if desired.
- Serve: Serve the salad immediately or chill it for later use. Optionally, garnish with shaved vegan parmesan just before serving for extra flavor.
Notes
- The orzo can be cooked a day ahead and refrigerated for convenience.
- Grilling the corn adds a delicious smoky flavor, but you can also roast the corn in the oven if a grill pan is not available.
- Adjust the amount of red pepper flakes to your preferred spice level or omit for no heat.
- This salad is best served chilled or at room temperature.
- For a nut-free and vegan option, omit the parmesan or use a vegan alternative.
Keywords: grilled corn salad, orzo salad, scallion dill dressing, vegan salad, summer salad, Mediterranean salad, vegetarian, healthy pasta salad
