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Grilled Corn Orzo Salad with fresh vegetables and herbs.

Grilled Corn Orzo Salad

A quick and fresh salad mixing grilled sweet corn with tender orzo and bright herbs, perfect for meals or gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup orzo pasta Cook according to package instructions.
  • 2 ears of corn, grilled and kernels cut off Grill until charred.
  • 1/4 cup fresh dill, chopped Use fresh for best flavor.
  • 2 pieces scallions, thinly sliced Add for fresh flavor.
Dressing
  • 1/4 cup olive oil Whisk together with lemon juice.
  • 2 tablespoons lemon juice Freshly squeezed is best.
  • to taste Salt Adjust based on preference.
  • to taste Pepper Adjust based on preference.

Method
 

Preparation
  1. Cook the orzo pasta according to package instructions, then drain and let cool.
  2. Grill the corn until charred, then cut the kernels off the cob.
Mixing Ingredients
  1. In a large bowl, combine the grilled corn, cooked orzo, chopped dill, and sliced scallions.
  2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
  3. Pour the dressing over the salad and toss gently to combine.
Serving
  1. Serve chilled or at room temperature.
  2. Garnish with extra dill or a lemon wedge for brightness.

Notes

Keep the salad in an airtight container in the fridge for up to 3 days. Stir gently before serving. Do not freeze; the texture will change. Cool the orzo fully before mixing to keep the salad from getting soggy.