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Grilled Corn Orzo Salad with Scallion Dill Dressing

Grilled Corn Orzo Salad with Scallion Dill Dressing Yum!

Enjoy a vibrant, vegan Grilled Corn Orzo Salad with Scallion Dill Dressing, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American, Vegan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 cup Orzo or any small pasta or quinoa
  • 2 ears Corn fresh sweet yellow corn
  • 4 scallions Scallions white parts only
  • 1 cup Edamame or fava beans or white beans
  • 1 cup Artichoke Hearts jarred marinated
  • 2 cups Arugula or spinach or baby kale
For the Dressing
  • 2 tablespoons Miso Paste or nutritional yeast for vegan
  • 1 whole Lemon juiced and zested
  • 2 teaspoons Herbs dill and oregano, or basil/parsley
  • 3 tablespoons Oil avocado oil and extra virgin olive oil
Optional Toppings
  • ¼ cup Vegan Parm

Equipment

  • grill
  • Blender
  • Large pot
  • Skillet
  • Colander

Method
 

Preparation Steps
  1. Cook the Orzo by boiling water with salt, add orzo, cook until al dente (8-10 mins), drain and rinse.
  2. Grill the Corn on medium-high heat for 10-12 minutes, turning until charred, then cut kernels off the cob.
  3. Sear Scallions & Garlic in a skillet with avocado oil until tender, then let cool.
  4. Make the Dressing by blending garlic, scallions, lemon zest & juice, vinegar, oils, miso, and salt until smooth. Add fresh dill.
  5. Assemble the Salad by combining grilled corn, scallions, artichoke hearts, edamame, oregano, and arugula with cooled orzo and dressing.
  6. Serve immediately or chill for 30 minutes to meld flavors. Optional: sprinkle with vegan parmesan before serving.

Notes

Store in an airtight container for up to 4 days. For the best flavor, allow to chill before serving.