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Grilled Corn Orzo Salad with Scallion Dill Dressing

Grilled Corn Orzo Salad with Scallion Dill Dressing Bliss

This Grilled Corn Orzo Salad with Scallion Dill Dressing captures summer’s essence with vibrant flavors and is perfect for sunny gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Orzo or substitute with gluten-free pasta or quinoa
  • 2 ears Corn fresh sweet corn preferred, but frozen charred corn works
  • 1 cup Edamame or substitute with fava beans or white beans
  • 1 cup Artichoke Hearts jarred marinated for enhanced flavor or swap for sun-dried tomatoes
  • 2 cups Arugula can use spinach or baby kale instead
For the Dressing
  • 1/4 cup Avocado Oil or any neutral oil
  • 1 juice Lemon fresh lemons are best
  • 1 tablespoon Herbs dill and oregano, or swap for fresh basil or parsley
  • 1 tablespoon Miso Paste or substitute with nutritional yeast and salt or Dijon mustard
  • 2 cloves Garlic sauté until golden for best results
  • 1/4 cup Vegan Parmesan optional

Equipment

  • Grill Pan
  • Large Pot
  • colander
  • Skillet
  • Blender

Method
 

Cooking Instructions
  1. Cook the Orzo: Bring a large pot of salted water to boil. Add the orzo and cook for 8-10 minutes until al dente. Drain and rinse under cold water. Set aside.
  2. Grill the Corn: Preheat a grill pan over medium-high heat. Grill the corn for 10-12 minutes, turning every 2-3 minutes until charred. Slice kernels off the cob.
  3. Sear Scallions and Cook Garlic: Grill the white parts of the scallions for 1-2 minutes until charred. In a skillet, sauté minced garlic in oil for 1-2 minutes.
  4. Make the Dressing: Blend sautéed garlic, grilled scallions, lemon juice, zest, vinegar, avocado oil, miso, and salt until smooth. Stir in fresh dill.
  5. Assemble the Salad: In a bowl, combine cooled orzo, grilled corn, scallions, artichoke hearts, edamame, oregano, and arugula. Pour dressing and toss gently.
  6. Serve or Store: Serve immediately and top with vegan parmesan or store in an airtight container for up to 4 days.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 200mgPotassium: 350mgFiber: 6gSugar: 3gVitamin A: 700IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Allow the salad to chill before serving for best flavor. Fresh corn enhances the taste significantly.

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