Description
This Grilled Corn Orzo Salad with Scallion Dill Dressing is a fresh and flavorful summer salad made with tender orzo, smoky grilled corn, edamame, artichoke hearts, peppery arugula, and a creamy scallion dill dressing. It’s perfect for meal prep, backyard cookouts, potlucks, or a light lunch that feels both satisfying and refreshing.
Ingredients
Scale
For the Salad
- 1 cup orzo
- Kosher salt, to taste
- 3 ears corn, husks removed
- 1 bunch scallions (about 8)
- 12 oz frozen edamame, thawed or cooked
- 1/3 cup marinated artichoke hearts, roughly chopped
- 3 cups baby arugula
- 1 tbsp fresh oregano leaves
- 1/4–1/2 tsp red pepper flakes (optional)
- Shaved vegan parmesan, for serving (optional)
For the Scallion Dill Dressing
- 2 tsp avocado oil
- 5 garlic cloves
- Zest of 1 lemon
- Juice of 1 lemon
- 1 tbsp white wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tsp yellow or white miso paste
- 1/4 cup fresh dill, stems removed
- 1/2 tsp kosher salt
Instructions
- Bring a medium pot of generously salted water to a boil. Cook the orzo according to package directions until al dente. Drain and transfer to a large mixing bowl.
- Heat a grill pan or griddle over medium heat. Grill the corn for 10–12 minutes, turning occasionally until lightly charred on all sides. Set aside to cool.
- Trim the scallions and separate the green tops from the white portions. Reserve the greens.
- Place the white portions of the scallions on the hot grill pan and cook for 1–2 minutes per side until lightly charred.
- Add avocado oil and garlic cloves to one side of the pan. Sauté for 2–3 minutes until fragrant and golden. Remove from heat and cool slightly.
- In a blender, combine sautéed garlic, 4 grilled scallions, lemon zest, lemon juice, vinegar, olive oil, miso paste, and salt. Blend until smooth.
- Add fresh dill and blend again until creamy and fully combined. Taste and adjust seasoning if needed.
- Cut the grilled corn kernels from the cobs. Thinly slice the remaining grilled scallions and reserved raw scallion greens.
- Add corn, scallions, edamame, artichoke hearts, oregano, red pepper flakes, and arugula to the bowl with the cooked orzo.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Taste and adjust with additional salt or lemon juice if desired.
- Serve immediately or refrigerate until ready to enjoy. Garnish with shaved vegan parmesan before serving if desired.
Notes
- For extra protein, add chickpeas, grilled tofu, or white beans.
- Baby spinach can replace arugula for a milder flavor.
- The dressing can be made up to 2 days ahead.
- Add arugula just before serving for the freshest texture.
- Leftovers keep well in the refrigerator for up to 4 days.
- Refresh chilled leftovers with a squeeze of lemon juice before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 345 kcal
- Sugar: 5 g
- Sodium: 390 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 11 g
- Cholesterol: 0 mg