Grilled Corn Orzo Salad with Scallion Dill Dressing – Plant Based RD
This Grilled Corn Orzo Salad with Scallion Dill Dressing is a refreshing, flavorful, and satisfying plant-based dish featuring sweet grilled corn, tender orzo pasta, and a bright, herbaceous dressing. It's perfect for summer meals or as a side dish.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Dinner
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free (with substitution)
Ingredients
1 cup Orzo pasta (uncooked)
3-4 ears Fresh corn on the cob
1 pint Cherry tomatoes, halved
1 medium Cucumber, diced
1/4 cup Red onion, finely diced
1/4 cup Fresh parsley, chopped
1 tbsp Olive oil (for grilling)
Salt and black pepper, to taste
4-5 Scallions (green onions), chopped
1/4 cup Fresh dill, chopped
2 tbsp Fresh lemon juice
1/4 cup Olive oil (extra virgin)
1 tsp Maple syrup (or agave)
1 tsp Dijon mustard
1 Garlic clove, minced
Instructions
- Cook the orzo pasta according to package directions. Drain and rinse under cold water
- Preheat the grill or grill pan. Brush corn with olive oil, season with salt and pepper, and grill for 10-12 minutes until charred
- In a large bowl, combine cooled orzo, grilled corn kernels, cherry tomatoes, cucumber, red onion, and parsley. Toss gently
- In a small bowl, whisk together scallions, dill, lemon juice, extra virgin olive oil, maple syrup, Dijon mustard, garlic, and season with salt and pepper. Adjust to taste
- Pour dressing over salad mixture and toss to coat. Serve immediately or chill for 30 minutes
Notes
Chill the salad for enhanced flavor.
Use fresh herbs for best results.