Description
This Grilled Corn Orzo Salad is a vibrant, light pasta salad full of summer flavors. Char-grilled corn kernels, tender orzo pasta, fresh herbs, and a creamy scallion dill dressing combine to create a refreshing dish perfect as a plant-based main or a flavorful side. The salad features a zesty lemon-miso dressing with a hit of garlic and dill, balanced by the peppery arugula and subtle heat from optional red pepper flakes, making it a delightful and nutritious choice for warm-weather meals.
Ingredients
Salad
- 1 cup orzo
- 3 ears of corn, husks removed
- 12 oz frozen edamame, thawed or cooked
- 1/3 cup marinated jarred artichoke hearts, roughly chopped
- 3 cups baby arugula
- 1 bunch green scallions (about 8 scallions), trimmed
- 1 tbsp fresh oregano leaves
- 1/4–1/2 tsp red pepper flakes (optional)
- Shaved vegan parmesan (optional)
Dressing
- 5 garlic cloves
- 2 tsp avocado oil
- Zest and juice of 1 medium 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, thick stems removed
- Kosher salt, to taste
Instructions
- Cook the Orzo: Bring a medium pot of water to a boil and generously salt the water. Cook the orzo until al dente according to package instructions. Drain the pasta, then transfer to a large mixing bowl to cool.
- Grill the Corn: Heat a large griddle or grill pan over medium heat. Place the ears of corn directly on the pan and grill for about 10-12 minutes, turning occasionally with tongs until the corn is charred on all sides. Remove from heat and set aside to cool.
- Prepare Scallions and Garlic: Trim scallion roots and separate whites from greens. Place the white parts on the griddle and sear 1-2 minutes on each side, pressing gently with a spatula or grill press. Add garlic cloves and avocado oil to one side of the pan and sauté until fragrant and golden, about 2-3 minutes. Remove scallions and garlic from heat and let cool.
- Make the Dressing: In a blender, combine sautéed garlic, 4 seared scallions, lemon zest and juice, white wine vinegar, extra virgin olive oil, miso paste, and 1/2 tsp kosher salt. Blend on high until smooth and creamy. Add fresh dill and blend again until fully incorporated. Taste and adjust salt or acidity as needed.
- Assemble the Salad: When corn is cool, cut kernels off the cobs. Thinly slice remaining raw scallion greens. Add the corn, both scallions, chopped artichoke hearts, edamame, oregano, red pepper flakes (if using), and baby arugula to the bowl with orzo. Pour dressing over and toss gently until fully coated. Taste and adjust seasoning with more salt or lemon juice if desired.
- Serve: Serve the salad immediately or chill for later. Optionally, garnish with shaved vegan parmesan for extra umami flavor before serving.
Notes
- Adjust the dressing flavor by swapping dill with other herbs like basil or cilantro and tailor the acidity and saltiness to your taste.
- Use ample salt throughout, especially salting the pasta water well, to enhance the overall flavor.
- For added protein, substitute regular orzo with protein-based pasta or serve the salad alongside plant-based sausage or marinated tofu.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
