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Grilled Corn Orzo Salad with Scallion Dill Dressing

Grilled Corn Orzo Salad with Scallion Dill Dressing Bliss

Enjoy a vibrant Grilled Corn Orzo Salad with Scallion Dill Dressing, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 cups Orzo can substitute with quinoa for gluten-free
  • 4 ears Fresh Sweet Corn or use frozen charred corn
  • 4 whole Scallions white parts only, can substitute with sautéed shallots
  • 1 cup Edamame can substitute with fava beans or white beans
  • 1 cup Artichoke Hearts jarred marinated or sun-dried tomatoes can be used
  • 2 cups Arugula baby kale or spinach works well too
For the Dressing
  • 1/3 cup Extra Virgin Olive Oil try local artisan oil
  • 1 whole Lemon fresh juice and zest preferred
  • 2 tablespoons Miso Paste or nutritional yeast for plant-based option
  • 1 tablespoon Dill fresh is best, oregano can be used too
Optional Garnish
  • 1/4 cup Vegan Parmesan nutritional yeast is an alternative

Equipment

  • grill
  • Large pot
  • Colander
  • Blender
  • mixing bowl
  • Skillet

Method
 

Step-by-Step Instructions
  1. In a large pot, bring salted water to a boil over high heat. Add the orzo and cook for 8–10 minutes or until al dente, then drain and cool slightly.
  2. Preheat your grill to medium-high heat. Grill the corn for 10–12 minutes, turning until charred, then remove and slice kernels off.
  3. Sear the white parts of the scallions for 1–2 minutes per side until marks appear. In a skillet, sauté minced garlic in oil until golden.
  4. Blend sautéed garlic, grilled scallions, lemon zest, lemon juice, vinegar, and olive oil until smooth. Add miso paste and salt.
  5. In a large bowl, mix grilled corn, scallions, artichoke hearts, edamame, oregano, and orzo. Drizzle with dressing and toss to coat.
  6. Serve immediately or refrigerate for up to 4 days. Garnish with vegan Parmesan before serving.

Notes

For best flavor, refrigerate the salad for at least an hour before serving to meld the flavors.