Grilled Corn Orzo Salad with Scallion Dill Dressing
Bright, fresh, and full of flavor, this Grilled Corn Orzo Salad with Scallion Dill Dressing is the perfect summer dish. Combining sweet grilled corn, tender orzo pasta, and a creamy dill dressing, it’s not only delicious but also easy to prepare. Whether you’re hosting a summer barbecue or looking for a light lunch option, this salad shines as a vibrant main course or a delightful side.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Salad
- Method: Grilling
- Cuisine: American
Ingredients
Scale
- 1 cup orzo
- 3 ears of corn
- 1 bunch green scallions
- 5 garlic cloves
- Juice and zest of 1 lemon
- 1/4 cup extra virgin olive oil
- 12 oz frozen edamame
- 1/4 cup marinated artichoke hearts
- 3 cups baby arugula
- Fresh dill and oregano
Instructions
- Cook the orzo in salted boiling water until al dente; drain and transfer to a mixing bowl.
- Grill corn on medium heat for about 10–12 minutes until charred; let cool and cut kernels off.
- Sear white parts of scallions and garlic in avocado oil until fragrant; blend with remaining dressing ingredients until smooth.
- Add corn, sliced scallions, edamame, artichokes, oregano, arugula, and dressing to the orzo; mix well.
- Chill before serving or enjoy immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg