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Grilled Corn Orzo Salad with Scallion Dill Dressing

Grilled Corn Orzo Salad with Scallion Dill Dressing Bliss

A vibrant Grilled Corn Orzo Salad with Scallion Dill Dressing that captures the essence of summer gatherings.
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: Salads
Cuisine: Gluten-Free, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Orzo Substitute with quinoa for gluten-free
  • 2 ears Corn Fresh grilled sweet corn preferred
  • 1 cup Edamame Can also use cooked fava beans or white beans
For the Dressing
  • 4 scallions Scallions Can substitute with sautéed shallots
  • 2 tbsp Miso Paste Nutritional yeast or Dijon mustard works as a substitute
  • 2 tbsp Oil Avocado oil for grilling, olive oil for dressing
  • 1 Lemon Use fresh juice and zest
  • 2 tbsp Herbs Fresh dill and oregano recommended
For Added Flavor
  • 1 cup Artichoke Hearts Jarred marinated are great, sun-dried tomatoes as alternative
  • 2 cups Arugula Spinach or baby kale can be used instead
  • ¼ cup Vegan Parm Optional; nutritional yeast can replace

Equipment

  • grill pan
  • Blender
  • large pot
  • colander
  • Mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Cook Orzo: Bring a pot of salted water to boil. Add orzo and cook until al dente, about 8-10 minutes. Drain and cool in a bowl.
  2. Grill Corn: Preheat grill pan. Grill corn cobs for 10-12 minutes, turning until charred. Cool and cut kernels off.
  3. Sear Scallions & Cook Garlic: Add avocado oil to grill pan. Sear white parts of scallions for 1-2 minutes. Sauté minced garlic until fragrant.
  4. Prepare Dressing: Blend garlic, scallions, lemon juice and zest, vinegar, olive oil, miso, and salt until smooth. Stir in fresh herbs.
  5. Assemble Salad: Combine grilled corn, edamame, artichoke hearts, and herbs with cooled orzo. Drizzle dressing and toss.
  6. Serve or Store: Enjoy immediately or chill for 30 minutes. Optionally, top with vegan parmesan before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 36gProtein: 10gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 250mgPotassium: 450mgFiber: 6gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 8mg

Notes

Allowing the salad to chill enhances flavor. Store in an airtight container for up to 4 days. Freezing is possible for up to 2 months, but texture may change.

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