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Grilled Corn Orzo Salad with Creamy Scallion Dill Dressing for Summer Lunch Bowls

Bright and fresh, Grilled Corn Orzo Salad makes a delicious Scallion Salad Recipe for summer meals and meal prep.
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This Grilled Corn Orzo Salad is a bright, fresh pasta salad with charred corn, tender orzo, herbs, edamame, and artichokes tossed in a creamy scallion dill dressing. It works beautifully as a make-ahead lunch, a picnic side, or a plant-based main.

Ingredients

Scale
  • Kosher salt
  • 1 cup orzo
  • 3 ears corn, husks removed
  • 1 bunch green scallions, about 8 scallions
  • 2 teaspoons avocado oil
  • 5 garlic cloves
  • Zest and juice of 1 medium lemon
  • 1 tablespoon white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon yellow or white miso paste
  • 1/4 cup fresh dill, thick stems removed
  • 1 tablespoon fresh oregano leaves
  • 12 ounces frozen edamame, thawed or cooked according to package instructions
  • 1/3 cup marinated jarred artichoke hearts, roughly chopped
  • 3 cups baby arugula
  • 1/4 to 1/2 teaspoon red pepper flakes, optional
  • Shaved vegan parmesan, optional

Instructions

  1. Cook the pasta.
    Bring a medium saucepan of water to a boil and season it generously with kosher salt. Add the orzo and cook until just tender, following the package directions for al dente texture. Drain the pasta well, then transfer it to a large mixing bowl so it can cool slightly while you finish the other components.
  2. Char the corn.
    Set a large grill pan or flat griddle over medium heat and let it get hot. Place the ears of corn directly on the surface and cook for about 10 to 12 minutes. Turn the corn occasionally with tongs so each side gets a bit of char. Once the kernels look lightly browned in spots and smell sweet and toasted, remove the corn from the heat and set it aside until cool enough to handle.
  3. Prepare the scallions and garlic.
    Trim off the root ends of the scallions. Separate the lighter white parts from the darker green tops and set the green sections aside for later. Put the white scallion pieces onto the hot grill pan and sear them for 1 to 2 minutes per side. Use a spatula or grill press to lightly flatten them so they pick up even color. While the scallions cook, add the garlic cloves and avocado oil to one side of the pan and sauté them for 2 to 3 minutes, just until fragrant and lightly golden. Remove the scallions and garlic from the heat and let them cool.
  4. Make the creamy dressing.
    Add the sautéed garlic, four of the seared scallions, the lemon zest and juice, white wine vinegar, olive oil, miso paste, and 1/2 teaspoon salt to a blender. Blend on high speed until the mixture turns smooth and creamy. Add the dill and blend again until the herbs are fully mixed in. Taste the dressing and adjust the salt or acidity if needed.
  5. Cut and slice the vegetables.
    When the corn has cooled enough to handle, cut the kernels off the cob. Thinly slice the remaining cooked scallions and the reserved raw scallion greens. This mix gives the salad extra texture and a stronger scallion flavor.
  6. Assemble the salad.
    Add the corn kernels, sliced scallions, artichoke hearts, edamame, oregano leaves, arugula, and red pepper flakes if you are using them to the bowl with the orzo. Pour the dressing over the top. Toss everything thoroughly so the pasta and vegetables are evenly coated and the greens begin to soften slightly.
  7. Season and finish.
    Taste the salad after tossing. Add more salt or another squeeze of lemon juice if the flavors need a little more brightness. Serve the Grilled Corn Orzo Salad right away, or chill it for later if you are meal-prepping or bringing it to a gathering. Right before serving, finish with shaved vegan parmesan if you want an extra savory note.

Notes

  • Change the herb profile if you want a different flavor.
    Dill gives the dressing its signature taste, but basil or cilantro also work well if you want to shift the flavor in a new direction.
  • Do not under-salt the pasta water.
    A well-salted pot of water helps the orzo taste good on its own, which makes the whole Grilled Corn Orzo Salad taste better after everything is tossed together.
  • Boost the protein if needed.
    You can make the salad even more filling by using protein pasta, serving it with marinated tofu, or pairing it with a plant-based sausage.
  • Make it ahead with confidence.
    This salad stores well and tastes great chilled, which makes it useful for lunches, picnics, and summer potlucks.

Find it online: https://irmacooks.com/grilled-corn-orzo-salad/