Go Back
–+ servings
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 is a refreshing summer delight packed with nutritious ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Orzo Short pasta providing structure; can substitute with gluten-free pasta or quinoa.
  • 2 ears Corn Fresh sweet yellow corn adds sweetness and crunch.
  • 3 whole Scallions Adds a mild onion flavor; wilted shallots or marinated red onions can be used.
  • 1 cup Edamame Provides plant-protein and texture; can use fava beans or white beans.
  • 1 cup Artichoke Hearts Adds a savory element; jarred marinated or sun-dried can work.
  • 2 cups Arugula Introduces a peppery bite; spinach or baby kale can be substitutes.
For the Dressing
  • 1/4 cup Avocado Oil Perfect for high-heat cooking; any neutral oil will work.
  • 1 each Lemon Fresh juice and zest add brightness.
  • 2 tablespoons Herbs (Dill & Oregano) Bring aromatic flavor; can swap in basil or parsley.
  • 1 tablespoon Miso Paste Introduces umami richness; nutritional yeast or Dijon can provide similar flavors.
  • 1/4 cup Vegan Parm Optional for a cheesy finish; sprinkle on nutritional yeast.

Equipment

  • Large Pot
  • grill
  • Large Skillet
  • Blender
  • Mixing bowl
  • colander

Method
 

Steps
  1. Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook for 8-10 minutes, until al dente. Drain and cool in a mixing bowl.
  2. Grill the Corn: Preheat grill to medium heat. Grill corn cobs for 10-12 minutes, until charred. Let cool slightly, then cut kernels off.
  3. Sear the Scallions and Garlic: Heat avocado oil in a skillet. Add white parts of scallions and garlic, sauté for 2-3 minutes until fragrant. Remove from heat and cool.
  4. Make the Dressing: Blend garlic, scallions, lemon zest, juice, vinegar, oil, miso, and salt until smooth. Adjust seasoning.
  5. Assemble the Salad: In a bowl, combine orzo, grilled corn, scallions, artichoke hearts, edamame, oregano, and arugula. Toss everything together with the dressing.
  6. Serve: Serve immediately or store in the fridge for up to 4 days. Add vegan parmesan before serving if desired.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 200mgPotassium: 300mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1.5mg

Notes

Use the freshest ingredients for enhanced flavor. Chill the salad before serving for the best taste. Adjust dressing to your preference.

Tried this recipe?

Let us know how it was!