Grilled Corn Orzo Salad with Scallion Dill Dressing
Grilled Corn Orzo Salad with Scallion Dill Dressing is a vibrant and satisfying dish perfect for summer gatherings or quick weeknight dinners. Featuring sweet grilled corn, creamy scallion dill dressing, and fresh herbs, this salad is not only delicious but also versatile. It can stand alone as a filling plant-based main dish or complement any meal as a refreshing side. Easy to prepare and great for meal prep, you can whip it up ahead of time to enjoy throughout the week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 4 people 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
Ingredients
Scale
- 1 cup orzo
- 3 ears of corn, grilled
- 1 bunch green scallions
- 5 garlic cloves
- Zest and juice of 1 medium lemon
- 1 tbsp white grape juice vinegar
- 1/4 cup extra virgin olive oil
- 1 tsp yellow or white miso paste
- 1/4 cup fresh dill
- 12 oz frozen edamame, thawed
- 3 cups baby arugula
Instructions
- Cook orzo in salted boiling water until al dente. Drain and place in a large bowl.
- Grill corn for 10–12 minutes until charred; let cool and cut kernels off the cob.
- Sear the white parts of scallions for 1–2 minutes, adding minced garlic to sauté until fragrant.
- Blend seared scallions, garlic, lemon zest and juice, vinegar, olive oil, miso paste, and salt until smooth.
- In the bowl with orzo, add corn kernels, sliced scallions, edamame, dill, arugula, and dressing; toss gently to combine.
- Serve immediately or chill before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 4g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg