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Grilled Corn Orzo Salad with Creamy Dill Dressing Delight

A refreshing vegan salad featuring grilled corn, orzo, and a creamy dill dressing, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 cups Orzo Can be replaced with gluten-free pasta or quinoa.
  • 4 ears Fresh sweet corn Frozen charred corn can be used as a quicker alternative.
  • 4 pieces Scallions Swap with sautéed shallots or marinated red onions if needed.
  • 1 cup Edamame Can substitute with fava beans or white beans.
  • 1 cup Artichoke Hearts Jarred marinated hearts work well, or sun-dried tomatoes for a twist.
For the Dressing
  • 2 tablespoons Miso Paste Consider using nutritional yeast or Dijon mustard as a substitute.
  • 1 each Lemon Freshly squeezed juice and zest.
  • 2 cloves Garlic Sauté until golden.
  • 2 tablespoons Herbs Dill and oregano are essential; can substitute with basil or parsley.
  • 4 tablespoons Oil Use avocado oil for grilling; extra virgin olive oil for dressing.
Optional Toppings
  • 1/2 cup Vegan Parm Shaved vegan parmesan gives a cheesy taste.
  • 2 cups Arugula Can swap for spinach or baby kale.

Equipment

  • Grill Pan
  • large pot
  • skillet
  • Blender
  • Airtight Container

Method
 

Preparation Steps
  1. Bring a large pot of salted water to a boil over medium-high heat. Add the orzo and cook for about 8-10 minutes, or until al dente. Once cooked, drain and allow to cool.
  2. Heat a grill pan over medium-high heat. Grill the corn for 10-12 minutes, turning occasionally until charred and tender. Let cool and cut kernels off the cob.
  3. Grill the white parts of the scallions for 1-2 minutes. Sauté minced garlic in a skillet with oil until golden.
  4. In a blender, combine garlic, grilled scallions, lemon zest, juice, vinegar, oil, and miso paste. Blend until smooth.
  5. In a large bowl, mix cooled orzo, charred corn, scallions, artichoke hearts, edamame, and herbs. Drizzle with the dressing and toss to coat.
  6. Serve immediately or let chill in the refrigerator for 30 minutes.

Notes

The salad can be prepared ahead of time for gatherings. Toppings can be added before serving for extra creaminess.