Description
Grilled Corn Orzo Salad with Scallion Dill Dressing is the perfect summer dish, bursting with fresh flavors and vibrant colors. This delightful salad combines tender orzo pasta with juicy grilled corn, crisp scallions, and a creamy scallion dill dressing that adds a unique twist to your meal. It’s not only visually appealing but also incredibly nutritious, making it an ideal choice for summer barbecues, picnics, or as a light weeknight dinner. Enjoy it as a refreshing side or a satisfying plant-based main course that everyone will adore!
Ingredients
Scale
- 1 cup orzo
- 3 ears of corn
- 1 bunch green scallions
- 12 oz frozen edamame
- 1/4 cup extra virgin olive oil
- Fresh dill and oregano
- Zest and juice of 1 lemon
Instructions
- Cook the orzo in salted boiling water until al dente. Drain and transfer to a large bowl.
- Grill the corn on medium heat for 10–12 minutes until charred. Let cool and cut off the kernels.
- Sear the white parts of the scallions and garlic in avocado oil for 2–3 minutes until fragrant.
- Blend the seared garlic, scallions, lemon zest and juice, vinegar, olive oil, miso paste, and salt until smooth; add dill and blend again.
- In the bowl with orzo, mix in corn, scallions, artichoke hearts, edamame, oregano, arugula, and dressing. Toss to coat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg