How can I make this gluten-free?

Swap the orzo for a gluten-free orzo or short pasta shape you enjoy. You can make this gluten-free and protein-rich by using a protein pasta instead.

Can this pasta salad be meal prepped?

Yes! Make it ahead, store in an airtight container in the fridge for up to 4 days. The longer it sits, the more the flavors are allowed to meld together.

Should I eat this salad cold or hot?

This can be enjoyed at room temp or chilled in the fridge. Chilling in the fridge will allow the flavors to continue to build over time.

Grilled Corn Orzo Salad with Scallion Dill Dressing

Description

This Grilled Corn Orzo Salad is a light, flavor-packed pasta salad tossed in a creamy scallion dill dressing. Perfect as a summer side or plant-based main!

Ingredients

Scale

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

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Instructions

Bring a medium pot of water to a boil and generously salt the water. Cook the orzo until al dente according to package instructions. Drain the pasta, then transfer to a large mixing bowl.
Heat a large griddle or grill pan over medium heat. When hot, place the ears of corn directly on the pan and grill for about 10-12 minutes, turning the corn with tongs occasionally until the corn gets some char on all sides. Remove from heat and set aside to cool.
Trim and discard the roots off the scallions, then cut the green portion of the scallions away from the white and set aside. Place the remaining white portion of the scallions onto the griddle to sear for 1-2 minutes on both sides, pressing down gently with a grill press or spatula to evenly sear. As the scallions are cooking, add the garlic cloves and avocado oil to one side of the pan and sauté until fragrant and golden, about 2-3 minutes. Set the scallions and garlic aside to cool.
To a blender cup, add the sautéed garlic, 4 of the seared scallions, lemon zest and juice, vinegar, extra virgin olive oil, miso paste, and 1/2 tsp salt. Blend on high until smooth and creamy. Add the dill, and blend again until fully incorporated. Taste and adjust salt or acidity as needed.
Once your corn is cool to handle, cut the kernels off the cob, then thinly slice the remaining cooked and raw scallions. Add the corn, scallions, artichoke hearts, edamame, oregano, red pepper (if using), and arugula to the bowl of orzo. Pour the dressing overtop, then give everything a mix until fully coated. Taste and adjust seasoning with more salt or lemon juice as desired.
Serve immediately or chill for later. Optionally, top with shaved vegan parmesan just before serving for extra umami flavor.

Notes

Adjust the flavors of the dressing. Change the herbs to play around with the flavor profile, for example swap the dill for basil or cilantro. Adjust the acid and/or salt to get the level of tang and salty flavors you enjoy.

Use enough salt. Salads taste better when they are properly layered with salt. Make sure you salt your pasta water well so that your orzo adds flavor to the salad. After mixing your salad, if you feel it’s not flavorful enough, try stirring in some more salt to help bring out the flavors of the herbs.

Up the protein. Make this salad even more satisfying by swapping regular pasta for a protein-based pasta. You can also serve the original pasta salad with a protein-rich plant-based sausage or some marinated tofu.