Grilled Corn Orzo Scallion Dill (Printable)

Smoky grilled corn and tender orzo tossed with crisp vegetables in a zesty scallion dill dressing. Ideal for warm weather meals.

# What You’ll Need:

→ For the Salad

01 - 1 cup dry orzo pasta
02 - 3 ears fresh corn, husked
03 - 1 cup cherry tomatoes, halved
04 - 1 small English cucumber, diced
05 - 1/2 red onion, finely diced
06 - 1/4 cup feta cheese, crumbled (optional)
07 - 2 tablespoons fresh dill, chopped

→ For the Scallion Dill Dressing

08 - 3 scallions, roughly chopped
09 - 1/4 cup fresh dill, chopped
10 - 1/4 cup extra-virgin olive oil
11 - 2 tablespoons lemon juice (about 1 lemon)
12 - 1 tablespoon white wine vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 clove garlic
15 - 1/2 teaspoon sea salt
16 - 1/4 teaspoon freshly ground black pepper

# How To Make It:

01 - Preheat a grill or grill pan to medium-high heat.
02 - Brush the corn lightly with olive oil and grill, turning occasionally, until charred in spots and tender (8–10 minutes). Let cool, then cut the kernels from the cobs.
03 - Cook orzo in salted boiling water according to package instructions until al dente. Drain and rinse with cold water to stop cooking.
04 - In a blender or food processor, combine all dressing ingredients. Blend until smooth and creamy; adjust seasoning as needed.
05 - In a large bowl, combine cooked orzo, grilled corn kernels, cherry tomatoes, cucumber, red onion, and chopped dill. Toss gently.
06 - Pour the scallion dill dressing over the salad and toss to coat evenly.
07 - Top with crumbled feta if desired. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • The char from the grilled corn adds this incredible smoky depth that takes ordinary pasta salad somewhere completely unexpected
  • You can make everything ahead of time and just toss it together when guests walk through the door
  • The dressing hits every note: bright, creamy, herbal, and somehow refreshing even on the hottest days
02 -
  • Rinsing the orzo with cold water right after draining stops the cooking process completely and prevents it from turning into a gummy mess
  • The dressing tastes quite sharp on its own, but it mellows beautifully once it coats all the other ingredients so don't be tempted to adjust the seasoning before tossing
  • This salad actually improves after sitting in the refrigerator for an hour or two, so it's perfect for making ahead
03 -
  • If you don't have a grill, you can char the corn kernels directly in a cast-iron skillet over high heat until they develop those dark spots
  • Toast the orzo in olive oil for a few minutes before boiling, and you'll get this incredible nutty flavor that takes the whole salad to another level

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