Go Back
–+ servings
Grilled Corn Orzo Salad with Scallion Dill Dressing

Grilled Corn Orzo Salad with Scallion Dill Dressing Bliss

Enjoy this vibrant Grilled Corn Orzo Salad with Scallion Dill Dressing, a perfect summer dish packed with flavor and freshness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Orzo Can substitute with quinoa for gluten-free
  • 2 ears Corn Grilled, may use frozen charred corn
  • 4 pieces Scallions Mild onion flavor; can substitute with sautéed shallots
  • 1 cup Edamame Can substitute with fava beans or white beans
  • 1 cup Artichoke Hearts Consider jarred marinated artichokes for convenience
  • 2 cups Arugula May use spinach or baby kale for variety
For the Dressing
  • 3 tablespoons Oil Avocado oil for grilling, extra virgin olive oil for dressing
  • 1 whole Lemon Use for fresh juice and zest
  • 1 tablespoon Herbs Dill and oregano, can substitute with basil or parsley
  • 1 tablespoon Miso Paste Can substitute with nutritional yeast mixed with salt
  • 1/4 cup Vegan Parm Optional, adds cheesy flavor

Equipment

  • grill
  • Pot
  • Skillet
  • Blender
  • colander
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Cook the Orzo: Bring a large pot of salted water to a boil, add orzo, and cook until al dente. Drain and cool under cold water.
  2. Grill the Corn: Preheat grill to medium heat, grill corn for 10-12 minutes until charred, then cool and cut kernels off the cob.
  3. Sear Scallions & Cook Garlic: In a skillet, heat avocado oil, sear scallion whites for 1-2 minutes, add minced garlic and sauté until golden.
  4. Make the Dressing: Blend sautéed garlic and scallions with lemon zest, juice, vinegar, olive oil, and miso paste until smooth. Stir in fresh dill.
  5. Assemble the Salad: In a bowl, combine orzo, corn, scallions, artichokes, edamame, and oregano. Drizzle dressing and toss well.
  6. Serve or Store: Enjoy immediately or refrigerate in an airtight container for up to 4 days.

Nutrition

Serving: 1cupCalories: 290kcalCarbohydrates: 45gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 200mgPotassium: 400mgFiber: 7gSugar: 2gVitamin A: 800IUVitamin C: 12mgCalcium: 60mgIron: 2mg

Notes

Store leftovers in an airtight container. The flavors meld over time, improving the taste.

Tried this recipe?

Let us know how it was!