There’s nothing like a summer dish that captures the season’s essence in every bite. Summer Grilled Zucchini, Corn, and Orzo Salad is one such recipe, bringing together the vibrant tastes of grilled zucchini and sweet corn with the satisfying texture of orzo pasta. This dish is not only a celebration of fresh, seasonal vegetables but also a simple yet sophisticated meal that can brighten any table with its colors and flavors. Whether you’re preparing for a potluck, family dinner, or weekend gathering, this salad is an excellent choice for its delectable taste and ease of preparation.

The beauty of this grilled zucchini, corn, and orzo salad lies in its simplicity and versatility. The vegetables’ natural sweetness becomes enhanced through grilling, providing a deep caramelized flavor that pairs beautifully with the tangy goat cheese and zestful lemon dressing. It’s a dish that balances freshness with heartiness perfectly, allowing you to enjoy a meal that’s as nutritious as it is delicious. Plus, with a prep and cook time of only 30-40 minutes, this recipe is a quick fix for those spontaneous summer gatherings or a serene evening meal.

For those focusing on vegetarian options or looking to add more plant-based meals to their diet, this salad serves as a fulfilling main or side dish. It’s complete with fresh produce, flavorful cheese, and a hint of vinegary goodness that leaves a lasting impression on the palate. The dish also adapts well to your preferences, with various substitutions available to cater to different dietary needs and taste preferences. So, whether you’re a novice cook or a seasoned chef, this grilled zucchini, corn, and orzo salad is bound to become a staple in your summer menu.

Why You’ll Love This Summer Grilled Zucchini, Corn, and Orzo Salad

Peak Season Perfector: Takes full advantage of summer vegetables like corn and zucchini, grilling them to reveal their rich, natural sweetness.
Make-Ahead Marvel: Ideal for meal prep or picnics, this salad holds up well when made in advance and served cold or at room temperature.
Light yet Filling: With vibrant vegetables and a tangy dressing, the salad is refreshing without being overly filling.
Quick to Prepare: Requires only 30-40 minutes from start to finish, fitting perfectly into a busy schedule.
Vegetarian Delight: A meatless option that stands alone as a main dish or pairs perfectly as a side.

Preparation Phase & Tools to Use

Before embarking on this culinary journey, ensure your kitchen and workspace are well-prepared. Start by clearing your countertop and organizing your ingredients and utensils. The key tools you’ll need include a grill or grill pan, a large pot for boiling the orzo, and several mixing bowls. A whisk or fork is useful for preparing the vinaigrette, and a sharp knife will aid in cutting the vegetables.

Preheat your grill to ensure it’s hot enough when you begin cooking the zucchini and corn. If using a grill pan on the stovetop, set it on high heat hours before cooking. As you prepare your ingredients, wash the vegetables thoroughly and pat them dry. This will help in achieving those beautiful grill marks. For an added layer of flavor, you may want to have a basting brush handy to apply olive oil to the veggies, ensuring they don’t stick to the grill and that they absorb more seasoning.

Ingredients

1 pound orzo
2 large or 3 medium zucchini, halved lengthwise
4 corn cobs
Olive oil, for brushing
Kosher salt and ground pepper
4 ounces crumbled goat cheese
⅓ cup fresh basil, chopped
3 tablespoons lemon juice
2 tablespoons champagne vinegar
1 ½ tablespoons honey
2 garlic cloves, minced or pressed
¼ teaspoon salt
¼ teaspoon pepper
½ cup extra-virgin olive oil

Instructions

Step 1: Cook the Orzo

Kick off your cooking by bringing a large pot of salted water to a rolling boil. Add the orzo and cook according to the package directions until it reaches al dente perfection. Afterward, drain the orzo and let it cool off. For best results, toss it with a touch of olive oil to prevent clumping while you prepare other components.

Step 2: Grill Preparation and Veggie Grilling

Ignite the flavor by preheating your grill to its highest temperature. As the heat builds, brush the halved zucchini and corn cobs generously with olive oil. Season these veggies with salt and pepper to bring out their natural flavors. Once the grill is searingly hot, lay the zucchini cut-side down and place the corn directly on the grills. Grill them until they showcase beautifully charred marks—typically about 5 to 6 minutes per side for zucchini, while the corn may require a few extra turns to ensure thorough cooking.

Step 3: Craft the Vinaigrette

While your vegetables are flavor-locking on the grill, combine champagne vinegar, lemon juice, honey, garlic, salt, and pepper in a bowl. Whisk them together, gradually tossing in the olive oil to form a creamy vinaigrette. This dressing not only adds zest to your salad but can be made ahead of time to enhance the dish’s convenience.

Step 4: Bring the Salad Together

In a large mixing bowl, combine your cooled orzo with a few spoonfuls of vinaigrette, tossing until completely coated. Dice the grilled zucchini into bite-sized chunks and slice off the corn kernels. Incorporate these grilled delights into the orzo, and finish with crumbled goat cheese and chopped basil. Drizzle additional vinaigrette for an intense flavor punch before giving it a final toss.

Step 5: Ready to Serve

Taste your labor of love, adjusting seasoning with salt and pepper as needed. This orzo salad is now ready to be served either as a main dish or a vibrant side—each bite offering a taste of summer!

Variations

Protein: Enhance the salad by adding grilled chicken or shrimp for a heartier bite.
Vegetables: Substitute zucchini with yellow squash or eggplant for variety.
Spices: Introduce a pinch of red pepper flakes for a spicy kick.

Cooking Notes

Ensure a consistent grill temperature to achieve even cooking without hot spots.
Avoid overcrowding the grill, as it may hinder a good sear on the vegetables.

Serving Suggestions

Pair with grilled lemony chicken or serve atop a bed of arugula for added dimension.
Partner with a cheese board comprised of assorted cheeses and fresh fruit for a complete meal.

Tips

Make your vinaigrette ahead of time to allow flavors to meld better.
Gently pat grilled vegetables dry post-cooking to prevent diluting the salad flavors.

Prep Time, Cook Time, Total Time

Prep Time: 15-20 minutes
Cook Time: 15-20 minutes
Total Time: 30-40 minutes

Nutritional Information

Calories: 2200-2400
Protein: 50-60 g
Sodium:

FAQs

Can I make this salad ahead of time?

Yes, the flavors develop beautifully over time. Prepare in advance, store in the fridge, and consider keeping extra dressing to refresh the dish before serving.

Is this salad gluten-free?

Not with traditional orzo, but substituting with quinoa or gluten-free pasta can easily adjust the dish for a gluten-free diet.

What other cheeses can substitute goat cheese?

Feta, mozzarella pearls, or crumbled ricotta salata are great alternatives if you prefer or need a goat cheese substitute.

How can I prevent the orzo from clumping?

After cooking, rinse the orzo with cold water and lightly toss with olive oil to keep grains separate and avoid stickiness.

Conclusion

This Summer Grilled Zucchini, Corn, and Orzo Salad not only capitalizes on the flavors and textures of seasonal produce but also stands as a versatile dish suitable for various occasions. Whether you’re gathering with friends or indulging in a light summer dinner, its vibrancy brings life to any dining setting. Feel free to share your own takes and variations on this delightful recipe in the comments below, and don’t forget to experiment with different ingredient combinations. May this salad be a staple in your seasonal cooking adventures—enjoy!